Name: Roasted red pepper and walnut dip with raw vegetables
Total time: 50 min
Yield: 6 servings
Ingredients: 3 large red bell peppers (492 g, 164 g each), halved and seeded; ¾ cup chopped walnuts (88 g); ¼ cup rolled oats (20 g); 3 tbsp olive oil; 3 tbsp lemon juice; 1 tsp cumin seed, toasted and ground; 1 tsp paprika; ¼ tsp cayenne; 1 tsp garlic powder; ½ tsp salt; 6 medium carrots (366 g), cut in sticks, for dipping; 6 medium celery stalks (240 g), cut in sticks, for dipping

Ingredients

0 of 12

3 large red bell peppers (492 g, 164 g each), halved and seeded
¾ cup chopped walnuts
¼ cup rolled oats
3 tbsp olive oil
3 tbsp lemon juice
1 tsp cumin seed, toasted and ground
1 tsp paprika
¼ tsp cayenne
1 tsp garlic powder
½ tsp salt
6 medium carrots, cut in sticks, for dipping
6 medium celery stalks, cut in sticks, for dipping

Method

Nutrition

Estimated

Per ⅙ of the dip with 1 carrot and 1 celery stalk · serving size 1 of 6

Calories226

Total fat	17.1 g
Saturated fat	2.0 g
Sodium	273 mg
Total carbohydrate	17.5 g
Dietary fiber	5.7 g
Total sugars	at least 7.5 g (1 row carries no value)
Protein	4.7 g

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