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Prep Time:

15 Minutes

Cook Time:

1 hour


5-6 Servings

Oven Temp:

200°C fan setting


Tired of hummus?? Try our roasted red pepper and walnut dip! This recipe is easy to make and you can serve it with our seeds crackers (find them on our shop) or warm pita bread.


  • 2 red peppers

  • 80gr walnuts

  • 1tsp (2gr) cumin seeds

  • 50cl lemon juice

  • 1tbsp molasse or balsamic cream

  • 1/4tsp chili flakes (optional)

  • Olive oil

  • Salt and pepper

  • Parsley (optional)


Step 1

  • Drizzle some olive oil on the peppers and put in the oven at 200°C on fan mode for approx an hour or when the peppers are charred. 

Step 2

  • In the meantime toast your walnuts and cumin seeds in a pan for 2-3 minutes.

Step 3

  • Once the peppers are cooked put them in a bowl and cover with plastic wrap until the skin softens. 

Step 4

  • Peel them and put them in a blender with the walnuts, cumin seeds, chili flakes, lemon juice, molasse, salt and pepper and blend all together until having the texture you like. 

Top it with olive oil and some parsley and enjoy the dip with some Wild Girls Crackers!


Tasting ideas and inspirations:
For an aperitif with some raw vegetables or some bread or Wild Girls seeds crackers, Enjoy!

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