Fit Roasted Red Pepper and Walnut Dip

By eliminating breadcrumbs and keeping the olive oil minimal, we let the heart-healthy fats of walnuts and the natural sweetness of roasted peppers create a light, nutrient-dense dip.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400g roasted red bell peppers, peeled and deseeded · 132 kcal in the whole recipe
• 40g raw walnuts · 261 kcal in the whole recipe
• 1 tablespoon olive oil · 117 kcal in the whole recipe
• 2 cloves of garlic · 9 kcal in the whole recipe
• 1 tablespoon pure pomegranate molasses · 44 kcal in the whole recipe
• 1 tablespoon lemon juice · 3 kcal in the whole recipe
• 1 teaspoon cumin, salt, and red pepper flakes to taste · 19 kcal in the whole recipe

Method

1. Drain the roasted red peppers thoroughly and pat them dry with a paper towel.

   

2. Place the walnuts, garlic, olive oil, pomegranate molasses, lemon juice, and spices into a food processor.

   

3. Add the peppers and pulse until the mixture is smooth but still retains some texture.

   

4. Transfer the dip to a serving plate and garnish with fresh mint leaves.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.