Red Pepper & Hazelnut Dip


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red pepper & hazelnut dip red pepper dip

red pepper & hazelnut dip
from 5 ingredients | 10 minutes page 36
From ‘5 Ingredients 10 Minutes’ Print Book page 16
serves 4 as a snack

Inspired by one of my favourite Middle Eastern dips, marramah that is usually made with roasted red capsicum (peppers), walnuts and pomegranate molasses. This quick version with hazelnuts and red wine vinegar is every bit as good.

While the hazelnuts are wonderful, almonds or walnuts would also work. If you need to stretch this a little further, feel free to add in some bread crumbs, which are commonly used in the original.

I love this as a dip with pita or other bread, but it also makes a great sauce to spice up pork chops, sausages or even some lamb. As with the beetroot dip, if you don’t have a food processor, hand chopping the ingredients will give a suitably rustic result.

1 jar roasted red peppers (250g / 9oz), drained
1 clove garlic, peeled & finely chopped
200g (7oz) roasted hazelnuts
1 tablespoon red wine vinegar
2 teaspoons smoked paprika

1. Whizz all ingredients in a food processor until you have a rough paste.

2. Add a few tablespoons extra virgin olive oil and process until just mixed.

3. Taste and season.

variations for dietary requirements:

nut free – Either replace with a nut that isn’t an allergern to the person in question. Almonds, walnuts & cashews would be great. Or replace with a cup of fresh breadcrumbs.

cheaper version – Replace half or more of the nuts with 1/2 cup fresh breadcrumbs.

troubleshooting guide:

too dry – Add a little more olive oil or a few tablespoons water.

too mushy – Add more nuts or a handful of fresh breadcrumbs.

can’t find smoked paprika? – Use regular paprika or a little cayenne pepper (1/2 teaspoon should do the trick). Or consider mail order from

too bland – Add more salt & pepper and possible a little more paprika.

related links:

on stonesoup: the absolute beginners guide to the art of seasoning.
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