Anti Inflammatory Gluten Free Roasted Red Pepper Dip
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Learn more →Ingredients
8 servings
- 4 large red bell peppers
- 1 head garlic
- 3 tbsp olive oil, divided
- ½ cup walnuts, toasted
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Place the whole red bell peppers on the prepared baking sheet. Drizzle the trimmed garlic head with 1 tbsp of the olive oil, wrap it tightly in a small piece of foil, and set it on the same baking sheet.
- 2
Roast the peppers and garlic for 25–30 minutes, turning the peppers once halfway through, until the pepper skins are deeply charred and blistered on all sides and the garlic cloves are golden and completely soft when pressed.
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