Turkish Roasted Red Pepper & Walnut Dip

Own-up time: I had multiple posts planned to launch the new year. I wanted to talk to you about eggs, French toast, raisin bread and, best of all, my fave iPad apps (thanks to Monsieur for the Christmas present). Then, family issues got in the way. Forgive me for not expounding, I’m a little discreet that way despite my Web proclivity. I didn’t even get to finalize my review of Su as promised here.

So, trying to get back on the proverbial track, here’s the first of 2 recipes from the book that inspired my Holiday menu. (Yup, Christmas… Insert look of shame here.) Thankfully, they are fresh, healthy recipes that don’t require a special occasion and will brighten any winter menu. With the doldrums of February in Canada, any bit of bright flavour helps.

This Roasted pepper and walnut mezze reminded me of muhamarra, which has to be my favourite dip by far. It was more acid, less luscious than muhamarra but equally good. It will keep a few days, chilled in an airtight container. It is delicious as a kebab sandwich topping or just devoured with fresh pita bread.

Excerpted from:


  • 1. If you are using fresh peppers, broil in oven until charred, turning regularly (should take about 5-10 minutes). Place in a bowl, cover with plastic wrap and let cool. Peel and remove seeds. If you’re using peppers in a jar, make sure they are very red. Drain and rinse to remove brine as well as any remaining bits of peel or seeds.
  • 2. In a food processor, puree peppers and garlic. Transfer to a bowl, then mix with remaining ingredients except walnuts. Add in walnuts and blend in gently. Chill at least 30 minutes.