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 Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
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.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Kentucky Hot Browns
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.