Roasted Red Pepper Dip with Walnuts and Chickpeas

by Sarah on January 10, 2012

Yeah, I suppose you could call it red pepper hummus, but it’s not really a hummus—-there’s no tahini and really, it started out as a red pepper dip that I ended up dumping chickpeas into at the last minute.  Ah, there’s nothing like improvisation.  I suppose I could just keep my trap shut and let you all think that I work on recipes for days and weeks, revising and revising…..well, sometimes that does happen–recipes can evolve over time, it’s true.  But most often, they just happen.  In one night.

See? No chickpeas in sight.

Not like I invented this recipe or anything.  It came from the book ‘The Best Recipes in the World’ by Mark Bittman.  It’s a good ‘un.  I like it particularly for appetizers.  I read a lot of books for appetizers, it’s kind of my thing if you didn’t know.

Into the food pro!

This is about the easiest thing you can possibly imagine.  Toss everything into the bowl of the food processor and let it go until it’s a smooth paste.  Taste it and adjust the seasonings.  Chill and serve with veggies, toasts or crackers.

Easy as…..dip?

Roasted Red Pepper Dip with Walnuts and Chickpeas


  • 2 jars whole roasted red peppers, drained
  • 1 cup walnuts
  • 1 can chickpeas, drained
  • 2 Tbsp extra virgin olive oil
  • 1 lemon--both the zest and juice
  • 1 tsp ground cumin
  • 1/2 tsp red chili flakes (more or less, to taste)
  • salt


  • Add all ingredients to the bowl of a food processor.
  • Pulse until all ingredients all pulverized but still have a bit of texture.
  • Taste and adjust seasonings--adding more lemon, salt or olive oil as necessary.
  • Garnish with parsley.



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