red pepper dip | Silvaback Fitness

Cook time : 40mins

Serves 6

Per serving : 147kCal / Carbs 9g / Protein 3g / Fat 11g

3 red peppers

1 tsp olive oil

75g walnuts

1 tbsp tahini

1 tbsp pomegranate molasses

1/2 tbsp lemon juice

sea salt and cracked pepper

fresh mint leaves

Serve with vegetable sticks or crackers

Start by preheating the oven to 220°C/425°F/Gas 7. Lay a baking tray with baking paper, place the pepper halves on top and brush with olive oil and bake for 30 minutes.
Meanwhile place the walnuts in a food processor (keeping a handful aside for garnish) and blend until you have fine crumbs. Set aside.
Once the peppers are cooked, add them to the food processor and blend until smooth.
Add the pepper purée and walnuts to a medium-sized bowl and season with salt and pepper.
Stir in the tahini and pomegranate molasses, a dash of olive oil and a splash of water, if you find it’s a little thick.
Arrange in a serving bowl and garnish with fresh mint and remaining walnuts.