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The Toasted Pine Nut
By The Toasted Pine Nut

Roasted Red Pepper Walnut Hemp Dip

12 steps
Prep:10minCook:30min
This Roasted Red Pepper Walnut Hemp Dip is the perfect appetizer for your next brunch or gathering! It's nutty, creamy, and delicious served hot or cold!
Updated at: Thu, 21 Nov 2024 09:53:38 GMT

Nutrition balance score

Great
Glycemic Index
33
Low

Nutrition per serving

Calories2464.3 kcal (123%)
Total Fat206.9 g (296%)
Carbs105.3 g (40%)
Sugars24.3 g (27%)
Protein79 g (158%)
Sodium3301.6 mg (165%)
Fiber35.4 g (126%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 400F.
Step 2
Cut the bell peppers, removing the stems and seeds.
Step 3
Brush both sides of the pepper with olive oil and place it on a lined baking pan.
Step 4
Roast the peppers in the oven for 30 minutes.
Step 5
While the peppers are cooking, place the Hemp Hearts and walnuts in your food processor. Process for 10-30 seconds until everything is chopped up. Set aside.
Step 6
When the peppers are done, coarsely cut them and place them in the food processor with the nutty mixture, feta, and sea salt.
Step 7
Process for 15 seconds, scrape down the sides and process for another 15-30 seconds. I like mine a little chunky, but process for longer if you like it smoother.
Step 8
Transfer to a serving bowl. The peppers will warm the dip and so you can serve it immediately warm. Or, you can pop it in the fridge and serve it later cold. Both are delicious!
Step 9
Want to make the chickpea topping?
Step 10
Toss the chickpeas with avocado oil paprika, chili powder, and sea salt.
Step 11
Transfer them to a lined baking sheet and roast at 400F the oven for 15 minutes.
Step 12
Top the dip with roasted chickpeas, a drizzle of extra virgin olive oil, and hemp hearts.
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