Skip to main content
Epicurious
Gourmet

Roasted Red-Pepper and Hazelnut Dip

By Shelley Wiseman

4.2

(9)

Recipe information

  • Total Time

    10 min

  • Yield

    Makes about 1 1/2 cups

Ingredients

1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (preferably from a baguette)
1 small garlic clove
1/4 teaspoon cumin
1/4 cup hazelnut or walnut oil

Preparation

  1. Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.

TagsDipSnackStarterDairy FreeVegetarianVeganQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookFood ProcessorGourmet
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
The Most-Saved Recipes in the Epicurious App This Week
Like cottage cheese caramelize onion dip and a lentil barley salad.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.