Roasted Red Pepper Walnut Hemp Dip

This Roasted Red Pepper Walnut Hemp Dip is the perfect appetizer for your next brunch or gathering! It’s nutty, creamy, and delicious served hot or cold!

This past winter I went to a cookie swap at my neighbor’s house. Jen, if you’re reading this, hiii!! Anyway, one of the appetizers she had was a roasted red pepper dip. There was some buzz about walnuts and feta and I knew it was something I needed to recreate.  

Roasted Red Pepper Walnut Hemp Dip

I love to make a good pepper dip. This poblano pistachio one is definitely an all time fave. I love to use Hemp Hearts as an added source of protein, omegas 3 & 6, and for an extra oomph. They’re honestly perfect to throw on top of salads and smoothies, but I’ve used them in some of my favorite dessert recipes too! So versatile and definitely a must in my kitchen. 

So, I set out with the three ingredients I knew the dip had to have and I went for it. I kept it super simple and while it tasted completely different than the party dip, I am OBSESSED with this!! Jaryd miiight have hoarded this dip to himself, giving bites here and there to my youngest son. Where’s mine?!

Roasted Red Pepper Walnut Hemp Dip

Marital disputes aside, I understand his possessiveness over the dip. It’s delicious. It’s one of those dips where you put the chip filled yumminess in your mouth and instead of politely resting your hand and allowing others to take a turn, you go straight for another chip. I’ve been there. 

Basically what I’m saying is you need this in your life. It’s SO delicious, you will LOVE it!

Roasted Red Pepper Walnut Hemp Dip

Let’s make some Roasted Red Pepper Walnut Hemp Dip!

Cut your bell peppers into thirds or fourths, removing the stems and seeds.

Roasted Red Pepper Walnut Hemp Dip

Brush with olive oil and place on a lined baking pan. 

Roasted Red Pepper Walnut Hemp Dip

Roast in the oven for 30 minutes.

Roasted Red Pepper Walnut Hemp Dip

While the peppers are cooking, place the Manitoba Harvest Hemp Hearts and walnuts in your food processor. Process for 10-30 seconds until everything is chopped up.

Roasted Red Pepper Walnut Hemp Dip

When the peppers are done, coarsely cut them (I didn’t cut them and it’s so much easier if you just give them a quick chop beforehand) and place them in your food processor with the nutty hemp mixture, feta, and sea salt.

Roasted Red Pepper Walnut Hemp Dip

Process for 15 seconds, scrape down the sides and process for another 15-30 seconds. I like mine a little chunky, but process for longer if you like it smoother.

Transfer to a serving bowl. The peppers will warm the dip and so you can serve it immediately as a warm dip. Or, you can pop it in the fridge and serve it later cold. Both are delicious!

Want to make the chickpea topping? Toss the chickpeas with avocado oil paprika, chili powder, and sea salt. Transfer them to a lined baking sheet and roast in the oven for 15 minutes.

Toss the chickpeas with avocado oil paprika, chili powder, and sea salt. Transfer them to a lined baking sheet and roast in the oven for 15 minutes.

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Roasted Red Pepper Walnut Hemp Dip

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min

Description

This Roasted Red Pepper Walnut Hemp Dip is the perfect appetizer for your next brunch or gathering! It’s nutty, creamy, and delicious served hot or cold!


Scale

Ingredients

Dip:

  • 2 red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup Manitoba Harvest Hemp Hearts
  • 1 cup walnuts
  • 4 oz feta
  • 1/2 teaspoon sea salt

Chickpea topping:

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 tablespoon avocado oil
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400F.
  2. Cut the bell peppers, removing the stems and seeds.
  3. Brush both sides of the pepper with olive oil and place it on a lined baking pan.
  4. Roast the peppers in the oven for 30 minutes.
  5. While the peppers are cooking, place the Hemp Hearts and walnuts in your food processor. Process for 10-30 seconds until everything is chopped up. Set aside.
  6. When the peppers are done, coarsely cut them and place them in the food processor with the nutty mixture, feta, and sea salt.
  7. Process for 15 seconds, scrape down the sides and process for another 15-30 seconds. I like mine a little chunky, but process for longer if you like it smoother.
  8. Transfer to a serving bowl. The peppers will warm the dip and so you can serve it immediately warm. Or, you can pop it in the fridge and serve it later cold. Both are delicious!
  9. Want to make the chickpea topping?
  10. Toss the chickpeas with avocado oil paprika, chili powder, and sea salt.
  11. Transfer them to a lined baking sheet and roast at 400F the oven for 15 minutes.
  12. Top the dip with roasted chickpeas, a drizzle of extra virgin olive oil, and hemp hearts. 

Enjoy!! xo

Thank you Manitoba Harvest for sponsoring this post and making my favorite Hemp Hearts!! Opinions are always my own.

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