Lynette !


This is a recipe that my daughter brought home from one of her trips. She loves it with warm bread and can't get enough.


★★★★★ 2 votes

2 cups
15 Min
10 Min


  • 4
    red bell peppers
  • 3/4 c
    walnuts, toasted and chopped
  • 1/2 c
  • 3 clove
    garlic, crushed
  • 1 1/2 Tbsp
    lemon juice
  • 1 Tbsp
    red pepper flakes
  • 1 tsp
    ground cumin
  • ·
    salt, to taste
  • ·
    black pepper, to taste
  • 1/2 c
    olive oil

How to Make Acuka


  1. Place the red bell peppers under a broiler or over a stovetop flame, turning frequently, until the skin on all sides has turned black. Remove to a large bowl and cover lightly with plastic wrap. Set aside to cool for 10 minutes.
  2. Once the peppers have cooled, peel off the blackened skin and remove the stems and seeds. Rinse them in running water and pat dry.
  3. Chop the peppers roughly and place them, along with all the remaining ingredients except the olive oil into a food processor or blender. Pulse to roughly chop the ingredients. Then slowly pulse in the olive oil. Try not to puree the want a bit of texture in the dip.
  4. Adjust the seasoning to taste with salt and pepper. Serve as a dip with pita wedges, vegetables, or kebabs.

Printable Recipe Card

About Acuka

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian

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