by One Hungry Mama
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Photo by One Hungry Mama
One Hungry Mama's Notes:
Expand1 large clove garlic Ask a question about this ingredient
2/3 cups walnuts Ask a question about this ingredient
1 12-oz jar roasted sweet red peppers Ask a question about this ingredient
1/2 teaspoon smoked paprika (can substitute 1 tsp regular paprika) Ask a question about this ingredient
1 cup breadcrumbs Ask a question about this ingredient
2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
2 tablespoons sherry vinegar Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
Add garlic and walnuts to a food processor and pulse until fine crumbs form.
Ask a question about this stepAdd peppers, paprika, breadcrumbs, lemon juice, and vinegar. Begin pureeing and slowly drizzle in olive oil. Puree until smooth. Add salt and pepper to taste. (I like the hummus-like consistency that this recipe yields, but you can adjust the with a little bit of water.)
Ask a question about this stepLast week I was making dinner for a vegetarian. Because I had selected a cheese-filled pasta for our main course, I needed to find some lighter (well maybe not lighter but less cheese-oriented) hors d'oeuvres. I came across your recipe and I'm glad for it. It was delicious. A definite keeper. Thanks for sharing.
Mmm, I love flavorful dips and this looks awesome Stacie!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I made a version of this with some fat free Greek yogurt last night. Very good!