Roasted Paprika Dip with Walnuts

Name: Roasted Paprika Dip with Walnuts
Total time: PT40mins
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g pointed red peppers (approximately 4 medium peppers); 100 g walnuts, toasted; 2-3 cloves of garlic, peeled Handful of fresh parsley leaves; 3 tbsp olive oil; 1 tsp paprika powder (sweet or smoked, based on preference); 1/2 tsp chili powder (optional, for heat); 1/2 tsp salt (adjust to taste); 1 tbsp lemon juice (optional, for added brightness)

by Kenza Alouafi novembre 26, 2024

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Origin and Story

Paprika-based dips are an integral part of Mediterranean and Middle Eastern cuisines, celebrated for their smoky and robust flavors. This recipe draws inspiration from the traditional muhammara, a Syrian walnut and pepper dip, while simplifying it for modern kitchens. The combination of roasted peppers and toasted walnuts creates a luxurious texture, while parsley and garlic add freshness and depth. Its vibrant red hue and wholesome ingredients make it a popular choice for festive gatherings and healthy snacks.

This vibrant paprika dip is a flavorful and healthy addition to your appetizer spread. Made with roasted pointed peppers, walnuts, and fresh parsley, this dip delivers a perfect blend of smoky, nutty, and slightly spicy flavors. A staple in Mediterranean and Middle Eastern cuisines, this recipe is ideal for pairing with fresh vegetables, crackers, or even as a spread for sandwiches. It’s quick to prepare, rich in nutrients, and guaranteed to impress your guests with its bold colors and earthy flavors.

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Roasted Paprika Dip with Walnuts

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 15mins Cooking Time: 25mins 25mins Nutrition facts: 200 calories 14g fat

Ingredients

500 g pointed red peppers (approximately 4 medium peppers)

100 g walnuts, toasted

2-3 cloves of garlic, peeled Handful of fresh parsley leaves

3 tbsp olive oil

1 tsp paprika powder (sweet or smoked, based on preference)

1/2 tsp chili powder (optional, for heat)

1/2 tsp salt (adjust to taste)

1 tbsp lemon juice (optional, for added brightness)

Instructions

Roast the Peppers

Preheat your oven to 200°C (390°F).

Place the red peppers on a baking tray and drizzle with a bit of olive oil. Roast for 20–25 minutes, turning occasionally, until the skin is charred and the flesh is soft.

Remove the peppers and cover them with a clean kitchen towel or place them in a sealed container to steam for 5 minutes. This makes peeling the skin easier.

Prepare the Walnuts

While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until they are fragrant. Let them cool slightly.

Peel and Blend

Peel the charred skin off the roasted peppers and remove the seeds and stems.

Add the roasted peppers, walnuts, garlic, parsley, olive oil, paprika powder, chili (if using), salt, and lemon juice to a food processor or blender.

Blend to Desired Consistency

Blend the ingredients until smooth and creamy. If you prefer a chunkier texture, pulse the mixture a few times.

Taste and adjust seasoning as needed.

serve

Transfer the dip to a white ceramic dish and garnish with a drizzle of olive oil, a sprinkle of paprika powder, and a few parsley leaves.

Serve with fresh vegetable sticks, pita bread, or crackers.

Notes

Add a Sweet Touch: Incorporate a teaspoon of honey or pomegranate molasses for a touch of sweetness.

Smokier Flavor: Use smoked paprika powder or char the peppers over an open flame for a stronger smoky taste.

Make it Vegan: This dip is naturally vegan! Pair it with fresh veggies like cucumbers and carrots for a plant-based snack.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Nutritional Information (Per Serving)

Calories: 200 kcal

Carbohydrates: 8 g

Protein: 4g

Fat: 14 g

Fiber: 3 g

Try this roasted paprika dip and bring a burst of Mediterranean flavor to your table. Let us know how you liked it in the comments below, and don’t forget to share your creations with us on social media! If you'd like me to refine or add additional elements, let me know!

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Roasted Paprika Dip with Walnuts