Healthy & festive, this Spicy Roasted Red Pepper + Walnut Dip is quick to put together and a superb party appetizer. It’s lighter than a hummus, so you don’t fill up too fast. Post-party it can be put to good use as a sandwich spread.
January represents lighter eating and a true desire to reverse all the excesses from holiday indulgence. We reset our intentions and give way to a more mindful existence that we may have let fade away throughout the year. That’s ok. Now we just bring ourselves back to it.
Over the years, our New Year’s day rituals have changed. In Arizona, we hiked in glorious desert landscapes. In Florida we kayaked in crystal clear spring fed rivers. In Pennsylvania we stretch out with some yoga and get a short wintry hike in depending on the weather. While so many are inside watching football, we are soaking in the first day of a New Year with some healthy, get-your-butt-off-the-couch activities. I’d encourage you to do the same!
You can add whatever spice combo you’d like in this Spicy Roasted Red Pepper + Walnut Dip. A simple dash of cayenne and a teaspoon of smoked paprika might be all you need. But I was feeling adventurous and had just picked up a new spice mix.
A pit stop in Harrisonburg, VA on our drive home over the holidays led us to a great little food co-op called the Friendly City Food Co-Op. We really just stopped in to pick up some beverages for the drive, but I came home with some spices from the Teeny Tiny Spice Co. of Vermont. This included a can of Whoop Ass – Flavor of the United States. If that’s not enough to get you off the couch and moving, I don’t know what will!
Yep, I added some Whoop Ass to my New Year’s Eve dip. And I liked it.
- 12 oz jar roasted red peppers with garlic, in oil (reserve oil)
- 1 small roasted garlic clove (from jar of red peppers)
- 1 cup walnuts halves, toasted (divided)
- ½ cup canned chickpeas
- 1 tbsp pomegranate molasses
- 1 tsp lemon juice + zest of 1 lemon for garnish
- 1 tsp Whoop Ass seasoning OR (1 tsp ground cumin, ½ tsp ground turmeric, ¼ tsp cayenne, ¼ tsp pepper)
- ½ tsp smoked paprika
- ¾ tsp Kosher salt
- parsley, to garnish
- crackers or crostini toasts for dipping
- Roast walnuts on a rimmed baking sheet at 350F for about 5 minutes until starting to lightly brown and smell toasty.
- Place ½ cup walnuts in the bowl of a food processor. Pulse until a coarse meal is formed.
- Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, seasonings and pomegranate molasses.
- Blend to a smooth puree. You can add more chickpeas if you want to create a thicker dip.
- Transfer the dip to a small bowl and pour a bit of reserved oil from the red pepper jar on top for a thin coat to preserve the dip.
- Before serving, crush some of the extra walnut pieces, chopped parsley and some lemon zest to garnish the top.
- Alternatively, you can spread this on top of the crostini toasts for a handheld appetizer.