Roxy Pope

Roast Red Pepper & Walnut Dip

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Preparation info

  • Makes

    1 pot

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

This is loosely inspired by the traditional Middle Eastern dip muhammara. We’ve made a few tweaks, simplifying things but holding onto as much of that amazingly tangy flavour as possible.

Ingredients

  • 3 red peppers
  • 80 g walnuts
  • 1 tsp cumin seeds

Method

Preheat the oven to 250°C/230°C fan/gas mark 10 and line a baking tray with baking paper.

Place the whole peppers on the baking tray and roast them in the oven for