Roasted Red Pepper and Hazelnut Dip

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This agleam and summery reddish capsicum dip makes a refreshing counterpoint to cocktail hr staples specified arsenic hummus oregon guacamole. It’s enriched with toasted hazelnuts, which thicken the dispersed and support it vegan, but you could besides usage cashews oregon toasted almonds.

Serve with crackers, crudites oregon arsenic a dispersed connected sandwiches.

The dip tin beryllium refrigerated successful an airtight instrumentality for up to 1 week. Stir good earlier using.

Ingredients

measuring cup

Servings: 4-8 (makes 3/4 to 1 cup)

1/4 cupful skinned hazelnuts (see headnote)
3/4 cupful jarred/drained, coarsely chopped roasted reddish peppers (about 2 ample ones)
1 tablespoonful extra-virgin olive oil
8 ample caller basil leaves, chopped oregon torn
1 clove garlic
1/2 spoon good oversea salt
Pinch crushed reddish capsicum flakes

Nutritional Facts

Per serving (based connected 8)

Calories
45
Fat
5 g
Carbohydrates
2 g
Sodium
160 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "French Appetizers," by Marie Asselin (Gibbs Smith, 2019).

Tested by Jacob Brogan.

Published May 12, 2019

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Updated March 16, 2026

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