This dip/dish is surprisingly moreish. It’s slightly sweet and sour and tastes incredibly fresh. It’s the kind of food that makes you feel healthy and wholesome as you eat it. Walnuts are renowned for being extremely nutrient dense and are great for boosting brain and heart health as well as helping to reduce high blood pressure. I like to serve this as part of a Mezze with some toasted pitta bread but it’s also really good served with a salad or chicken. You can pop some in a wrap or serve it in a mini baby gem lettuce or endive leaf or as a vegan canapé. Point is, it’s delicious and healthy and takes no time at all to whip up in a food processor so what are you waiting for?
(makes a fairly large batch so freeze what you don’t use for another time)
200g walnuts soaked over-night in cold water (activating the nuts in this way helps to absorb nutrients and enhance digestibility)
1 jar roasted red peppers
6 sun-dried tomatoes
2 cloves garlic
1/2 tsp chilli flakes
Slice of stale bread, torn into pieces
Zest and juice of half a lemon
1 teaspoon ground coriander
2 tbsp pomegranate molasses or balsamic reduction
Salt and pepper
Drain the liquid from the jar of peppers then place in a food processor and blitz until smooth. Add sun-dried tomatoes, garlic, chilli, cumin, bread and the zest and juice of half a lemon. Blitz until smooth. Add the walnuts and pulse until they are chopped into smaller pieces but do not blitz them to make a smooth paste, the idea is that you keep some texture. Transfer the mix to a mixing bowl, add the chopped parsley then season with salt and pepper to taste, add a generous glug of good quality olive oil then give it a quick mix and serve.