Discovering a Hidden Gem
My Favorite is Smoky Red Pepper Walnut Dip and I first came across the recipe for Smoky Red Pepper Walnut Dip while on a trip to Turkey. Wandering through the bustling streets of Istanbul, I stumbled upon a quaint little café tucked away in a narrow alley. The aroma of freshly roasted peppers and toasted spices drew me in. Inside, the owner, a friendly woman named Ayla, greeted me warmly and offered me a sample of the dip. One taste, and I was hooked. The rich, smoky flavors combined with the slight sweetness of pomegranate molasses were unlike anything I’d ever experienced.
Bringing the Recipe Home
Back home, I couldn’t stop thinking about that delicious dip. Determined to recreate it, I began experimenting in my kitchen. Roasting the red bell peppers brought back vivid memories of Ayla’s café. As they charred in the oven, I toasted the walnuts and cumin seeds, their nutty aroma filling my kitchen. Combining these ingredients in my food processor, along with some breadcrumbs, olive oil, and pomegranate molasses, I watched as the vibrant red mixture came together.
Perfecting the Flavors
The first time I made it, I knew I was close, but something was missing. After a few tweaks, like adding a touch of lemon juice for brightness and a pinch of chili flakes for a hint of heat, I finally nailed it. The dip was just as I remembered—rich, smoky, and slightly sweet, with a perfect balance of flavors. I couldn’t wait to share it with my friends and family. At our next gathering, I served the dip with pita bread and fresh vegetables, and it was an instant hit.
A New Staple
Now, Smoky Red Pepper Walnut Dip has become a staple in my kitchen. It’s my go-to recipe for dinner parties and casual get-togethers. Not only is it delicious, but it’s also vegan and gluten-free, making it a crowd-pleaser for guests with different dietary needs. Each time I make it, I’m transported back to that little café in Istanbul, and I’m reminded of the warmth and hospitality I experienced there. This dip isn’t just a dish; it’s a connection to a cherished memory, and I’m grateful to share it with others.
Table of Contents
Chef’s Notes-Smoky Red Pepper Walnut Dip
- Ensure the soy milk is at the right temperature (110–115°F). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
- When proofing the yeast, a foamy top indicates that the yeast is active and ready. If it doesn’t foam, the yeast might be dead, and you should start over with fresh yeast.
- Whether using a stand mixer or kneading by hand, ensure the dough is smooth and elastic. This is key to a tender and fluffy roll.
- Keeping the raspberries frozen until use prevents them from releasing too much moisture into the dough, ensuring the filling stays contained and doesn’t make the rolls soggy.
- Use a sharp knife or unflavored dental floss to cut the rolls. Dental floss helps to get clean, even cuts without squishing the rolls.
- Don’t skip the second rise; it allows the rolls to puff up and become fluffy.
- Check the rolls a few minutes before the suggested baking time. Ovens vary, and you don’t want to overbake them. They should be golden brown and cooked through.
- Ensure the rolls are slightly cooled before glazing to prevent the glaze from melting too much. This will keep it thick and creamy on top.
Smoky Red Pepper Walnut Dip
Dive into the rich, smoky flavors of this delightful Smoky Red Pepper Walnut Dip! Perfect for any occasion, this dip combines roasted red peppers, toasted walnuts, and a hint of pomegranate molasses for a unique twist. It’s a simple, healthy, and affordable recipe that will impress your guests and become a staple in your kitchen. Inspired by traditional Middle Eastern cuisine, this dip is both vegan and gluten-free friendly. Get ready to wow your taste buds!
4
servings10
minutes35
minutes180
kcal10
minutes55
minutesKeep the screen of your device on
Ingredients
- Roasted Red Peppers
3 large red bell peppers
- Toasted Nuts and Seeds
1/2 cup chopped walnuts
1 tsp whole cumin seeds plus extra for garnish
- Dip Base
4 tbsp breadcrumbs or gluten-free breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
1/4 tsp crushed chili flakes
1 garlic clove peeled
1 tbsp freshly squeezed lemon juice
- Salt
- Optional Garnish
A small handful chopped fresh parsley leaves
Directions
- Roasting Peppers – Preheat your oven to 428°F (220°C). Place the red bell peppers on a baking sheet and roast them for about 35 minutes until they are charred and blackened.
- Toasting Nuts and Seeds – While the peppers are roasting, toast the chopped walnuts and cumin seeds in a dry pan over medium heat for about 5 minutes until they are fragrant. Reserve some cumin seeds for garnish.
- Preparing Dip Base – In a food processor, combine the toasted walnuts and cumin seeds (excluding the reserved seeds), breadcrumbs, extra virgin olive oil, pomegranate molasses, crushed chili flakes, peeled garlic clove, lemon juice, and a generous pinch of salt.
- Blending Ingredients – Add the peeled red pepper flesh to the food processor with the other ingredients. Process everything until smooth and well combined.
- Serving – Transfer the smooth dip to a serving dish. Drizzle with a bit of extra olive oil and sprinkle with reserved cumin seeds and chopped parsley for garnish.
Equipment
- chef’s knife
- cutting board
- food processor
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 12g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 250mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 30IU
- Vitamin C: 150mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Smoky Red Pepper Walnut Dip
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. However, be gentle when mixing them with sugar and cornstarch to avoid crushing them. Fresh raspberries may release more juice, so you might need to add a bit more cornstarch.
What can I substitute for vegan butter?
Refined coconut oil is a good substitute for vegan butter. It will provide a similar texture and richness. Make sure it’s in a solid state for the dough and softened for the filling and glaze.
Can I prepare the dough in advance?
Yes, you can prepare the dough a day in advance. After the first rise, punch it down, cover it tightly, and refrigerate overnight. Let it come to room temperature before rolling out and proceeding with the recipe.
How can I store leftover rolls?
Store the rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days or freeze for up to a month. Reheat in the oven or microwave before serving.
What if I don’t have a stand mixer?
You can mix and knead the dough by hand. It will take a bit more effort, but it’s definitely doable. Knead for about 10 minutes until the dough is smooth and elastic.
