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6 Serves
104 Mins
Preheat your oven and roast the red peppers on a baking sheet until the skins are charred and blistered.
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SpanishVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
27 mg / 4,700 mgSodium
388 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Place the roasted peppers in a bowl and cover with plastic wrap to steam, then peel off the charred skins and remove the seeds.
In a food processor, combine the peeled peppers, walnuts, breadcrumbs, and garlic, pulsing until a coarse paste forms.
Slowly drizzle in the olive oil while the processor is running to emulsify the mixture, then season with salt, pepper, and red pepper flakes to taste.
Transfer the dip to a serving dish and garnish with a drizzle of olive oil and extra walnuts before serving.
26
g42
g11
g
