Ingredients
Units
Scale
- 3 large red bell peppers, roasted
- 1 cup walnuts
- 4 garlic cloves, roasted in skin
- 1 cup plain panko bread crumbs, toasted
- 2 tbs. balsamic glaze (substitute: apple cider vinegar or red wine vinegar plus sugar)
- 1 tsp. salt
- 1 tsp. Korean Red Pepper flakes
- 1 tsp. sumac (substitute: lemon juice, lemon zest, vinegar)
- 2 tbs. of olive oil, plus another tablespoons to place when serving the dip
Instructions
- Roast the peppers, on the stove top, in a dry cast iron frying pan until the skins are charred. Let the peppers cool and scrape off the skin.
- Roast the garlic, in the skin, in a dry, small, cast iron frying pan until the skin is golden and then pop the garlic from the skin.
- Place the bread crumbs in a dry, cast iron frying pan, on a gentle heat and let the the bread crumbs get a slight golden color. Do Not use seasoned bread crumbs as that will change the flavor profile of the dip and overpower it.
- Again, gently toast the walnuts in a dry cast iron frying pan for a minute or two. Be cautious not to over toast the nuts since they will toast quickly.
- Place the roasted peppers, garlic, walnuts (set a handful of walnuts aside for serving), panko, balsamic glaze, Korean Red Pepper flakes, salt, sumac and olive oil in a food processor and give a few good chops. Do Not over process the dip, leave a bit of texture.
- Plate the dip with a drizzle of olive oil and the left over nuts on top.
- Serve with your favorite dipping snacks.
- Prep Time: 10 minutes
- Category: Appetizer
