A Delicious Dip!

recipe Mar 06, 2022

Sometimes I get so sick of what we eat; it can feel monotonous, boring and downright annoying to keep thinking of what to eat every week. Do you feel this, or is it just me?

This month's recipe I found a few years ago when I was looking into shifting our diet to consume more plants. It is a delicious and different dip, served best with toasted sourdough bread or cut up vegetables. Check it out and enjoy! It is from the book: Fiber Fueled by Will Bulsiewicz, MD.


  • 6 large red bell peppers
  • 1 cup raw walnuts, chopped
  • 2 tbsp olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup balsamic vinegar
  • 1 tsp ground cumin
  • 1 tsp sea salt, plus more to taste
  • 1/2 tsp crushed red pepper flakes (or more, for a spicy dip)


  • Preheat the oven to 450 degrees F.
  • Place the whole bell peppers directly onto a rimmed baking sheet and roast for 25 minutes, turnign after 15 minutes, so that the bell peppers are lightly charred on each side.
  • Place the peppers in a large bowl and immediately cover with a kitchen towel to allow them to steam for at least 10 minutes. This will help the skin soften so it's easier to remove.
  • Once cool, remove the skin, core, and seeds. Roughly chop and set aside.
  • To the base of a food processor, add in the walnuts, olive oil, lemon juice, vinegar, cumin, salt, and red pepper flakes. Pulse 8 to 10 times to combine. Add in the roasted peppers and pulse a few more times to combine. You can make this into a creamy, hummus-like spread or chunky nut spread. Taste and adjust, as needed, adding more lemon for acidity, chili flakes for spice, balsamic vinegar for depth, and/or salt.

This will keep, covered, in the refrigerator for up to four days.


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