Roasted Pepper Dip with Walnuts and Basil
Quick answer
To make this delicious meze, roasted peppers are blended with olive oil and walnuts. It is served garnished with fresh basil on top.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
roasted pepper meze · walnut dip recipe · homemade appetizer
40 dk · 4 servings · 180 kcal
Ingredients
- 4 red bell peppers
- 1/2 cup crushed walnuts
- 3 tablespoons olive oil
- 1 clove minced garlic
- 4 sprigs fresh basil
- 1 teaspoon pomegranate molasses
- 1/2 teaspoon salt
Method
- Roast the red bell peppers in the oven for about 25 minutes until soft.
- Peel the skins, remove the seeds of the roasted peppers, and chop them finely.
- In a deep bowl, mix olive oil, garlic, pomegranate molasses, and salt.
- Add the chopped peppers and crushed walnuts to the sauce and gently combine.
- Place on a serving plate, garnish with fresh basil leaves, let rest, and serve.
Put the peppers in a bag while hot after roasting for 5 minutes to make peeling much easier.
FAQ
Is this meze suitable for a vegan diet?
Yes, all ingredients are plant-based and fully compatible with a vegan diet.
How long can it be stored in the fridge?
You can store it in an airtight container in the refrigerator for up to 3 days while keeping its freshness.
From the same shelf
Traditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
