Eggless Miso-Sesame Walnut Pepper Dip

Total time50 min

Prep time15 min

Cook time25 min

4.6

(22)

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Ingredients

6 servings

For the dip

3 large red bell peppers (about 1 ½ lb total)
1 cup raw walnut halves
2 tbsp tahini
1 tbsp white miso paste
1 tbsp fresh lemon juice
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
3 tbsp extra-virgin olive oil, plus more for drizzling
½ tsp salt, or to taste

For serving

1 tbsp extra-virgin olive oil, for drizzling (optional)
1 tbsp raw walnut halves, roughly chopped (optional)
¼ tsp smoked paprika, for dusting (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast, turning once halfway through, for 20–25 minutes, until the skins are deeply charred and blistered all over and the peppers have collapsed.
2
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove and discard the stems and seeds. Pat the pepper flesh dry with paper towels.

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