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Roasted Red Pepper & Walnut Dip

  • Delicious alternative to hummus.
  • Full of nutrients, protein and healthy fats.
  • Great as a dip, for spreading on toast and crackers, or as a sandwich filling.


  Organic Walnuts (1kg) - Sussex WholeFoods
1 cup walnuts

  Extra Virgin Olive Oil, Organic 250ml (Clearspring)
1/3 cup olive oil

  Balsamic Vinegar, Organic 250ml (Clearspring)
1 tbsp balsamic vinegar

  Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
salt to taste

Other Ingredients

  • 2 fresh red peppers.
  • 1 onion.
  • 3 garlic cloves.
  • 1 tsp lemon juice.


  1. Preheat the oven to 200°C, line a baking tray with baking paper.
  2. Cut peppers into halves. Using your hands, gently cover them in olive oil (about 1tsp), place the halves, facing down on the baking tray, add garlic and roast for about 40 minutes.
  3. Chop the walnuts and toast them in a dry pan.
  4. Chop the onion and fry on a medium heat until soft.
  5. Once the skin on the peppers is wrinkled and the peppers are charred, place them in an airtight container (a lunchbox will be perfect) and leave for about 30 minutes.
  6. Peel off the skins and place peppers in a blender. Add the onions, garlic, olive oil, balsamic vinegar, lemon juice and walnuts. Blend until smooth, or until you've reached your desired consistency.
  7. Season to taste, sprinkle with some crushed walnuts and enjoy!

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