Red Meat Allergy Friendly Miso-Sesame Walnut Pepper Dip
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Learn more →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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