Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Roasted red bell pepper | 380 g | Sweet · Heating |
 Walnuts | 120 g | Sweet, Astringent · Heating |
 Pomegranate arils | 50 g | Sweet, Sour, Astringent · Cooling |
 Additional cumin | 2 g | Pungent, Bitter · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
| Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the roasted red bell pepper until fully tender, then let it cool from hot to warm.
- Prepare the walnuts and pomegranate arils and additional cumin.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Roasted Red Pepper Walnut Dip is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Roasted Red Pepper Walnut Dip
| Nutrient | Per 100g | Per Serving (1 serving (84g)) |
|---|---|---|
| Energy (Calories) | 172 kcal | 145 kcal |
| Protein | 3.6 g | 3.0 g |
| Total Carbohydrates | 7.8 g | 6.6 g |
| Dietary Fiber | 2.8 g | 2.4 g |
| Total Sugars | 3.9 g | 3.3 g |
| Total Fat | 15.6 g | 13.1 g |
| Calcium | 30.3 mg | 25.6 mg |
| Iron | 1.31 mg | 1.11 mg |
| Magnesium | 38.8 mg | 32.8 mg |
| Phosphorus | 83.0 mg | 70.1 mg |
| Potassium | 232 mg | 196 mg |
| Sodium | 234 mg | 198 mg |
| Zinc | 0.75 mg | 0.64 mg |
| Copper | 0.31 mg | 0.26 mg |
| Manganese | 0.70 mg | 0.59 mg |
| Selenium | 1.0 µg | 0.9 µg |
| Vitamin C | 74.7 mg | 63.0 mg |
| Vitamin A (RAE) | 89.1 µg | 75.2 µg |
| Vitamin E | 5.81 mg | 4.90 mg |
| Vitamin K | 6.6 µg | 5.6 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.09 mg |
| Riboflavin (Vitamin B2) | 0.08 mg | 0.07 mg |
| Niacin (Vitamin B3) | 0.81 mg | 0.68 mg |
| Vitamin B6 | 0.27 mg | 0.23 mg |
| Folate (DFE) | 46.6 µg | 39.3 µg |
| Choline | 11.0 mg | 9.3 mg |
