Posted in Sauces & dipsSnacks
The roasted red peppers are key, bringing an essential smoky sweetness to this dip, while the lemon and chilli complement it with just the right amount of bite.
Prep:
10 mins 
cook:
8 mins 
Easy Peasy 
Preheat oven to 180°C. Place the walnuts on a baking tray and toast for 7-8 minutes; let them cool for a few minutes.
Place all the ingredients into a food processor and pulse to desired consistency.
Serve with crackers, over roasted vegetables, or as part of a mezze platter.
Tip: You can keep this dip covered in the fridge for up to five days — but we'd be surprised if it lasted more than one!
Coconut Crusted Tofu with Chilli Lime Sauce
Christmas Baked Stuffing
Artichoke & Olive Quiche
Spicy Chilli Maple Nuts
Smoky Baba Ganoush
Lemon Coconut Protein Balls
Creamy Spinach Dip & Bread Bowl
Stretchy Gooey Melty Cheese
Hummus Five Ways
Indian Chickpea Fritters with Coconut Chutney
The Ultimate Banana Bread
