Red Pepper & Toasted Hazelnut Dip


  • 120g skinless hazelnuts
  • 400g roasted red peppers (from jar or deli)
  • 2 garlic cloves, crushed
  • 170g tin tomato paste
  • small handful flat-leaf parsley
  • 1 tbsp white wine vingar
  • 1 tbsp brown sugar
  • 1 tsp sea salt
  • 125ml light olive oil
  • extra hazelnuts, roasted red pepper and parsley to serve
  • Carman's Ancient Grain & Cracked Pepper Super Seed & Grain Crackers to serve


  • Preparation time: 10 mins
  • Cooking time:
  • Serves: 6-8 as a snack
  1. Spread hazelnuts on a large, microwave-safe plate. Microwave on low for 1 minute, stopping half way and stirring, or until they become light golden in colour and become fragrant.
  2. Combine toasted nuts with all other ingredients (except oil) in a food processor. Blend until chopped but still chunky. With the food processor running, add oil in a slow stream until all incorporated.
  3. Spoon into a bowl and decorate with extra roasted peppers, whole and chopped hazelnuts and parsley leaves to serve.
  4. Serve with Carman’s Ancient Grain & Cracked Pepper Super Seed & Grain Crackers.
Baking Tip


This dip pairs perfectly with our Ancient Grain & Cracked Pepper Crackers


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