Roasted Red Pepper, Kale And Toasted Walnut Dip
- Servings -
- My Notes -
INGREDIENTS
- 0.33 cup Walnut Pieces
- 1 large Kale - leaf,chopped (flat leafed)
- 4 ounce Red Pepper - roasted
- 0.25 teaspoon Harissa Paste
- 0.5 teaspoon Sea Salt
- 1 teaspoon Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
INSTRUCTIONS
- In a small frying pan heated over medium heat, dry toast the walnuts until fragrant and slightly browned.
- Place the walnuts along with the remaining ingredients in a food processor, and pulse until smooth.
NOTES
Make sure that your roasted red pepper jar brand does not contain any additional spices, like Cento Roasted Red Pepper.
You will find a low FODMAP recipe for harissa on the site. To replace this, use 1/4 teaspoon smoked paprika, 1/8 teaspoon ground cumin and 1/8 teaspoon ground coriander.
