Walnuts, pepper paste, tomato paste, garlic, and a handful of spices blended together into a thick, spreadable dip. This spicy red pepper walnut dip takes 5 minutes in a food processor and needs no cooking at all.
The texture is thick and dense, somewhere between hummus and peanut butter. You spread it on toast with a knife and it holds its shape. The walnuts give it body and richness while the pepper paste brings the smoky red colour and gentle heat.
Known as acuka in Turkey, this version is from @ferah_kitchen on Instagram. Once you make a jar you will find a reason to put it on everything.
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Spicy Red Pepper Walnut Dip (Acuka)
Course: AppetizerCuisine: TurkishDifficulty: Easy8
servings5
minutes220
kcal5 min
A no-cook Turkish dip made by blending walnuts, red pepper paste, tomato paste, garlic, olive oil, and warm spices. Thick like peanut butter, spread it on bread or use it as a dip. Recipe by @ferah_kitchen.
Ingredients
2 heaped tablespoons red pepper paste (mild or sweet)
2 tablespoons tomato paste
1 cup (120 g) walnuts
100 ml (⅓ cup) extra virgin olive oil, plus extra for topping
3 cloves garlic
2 teaspoons chilli flakes
1 teaspoon ground cumin
1 teaspoon black pepper
½ teaspoon salt
2 dried hot chilli peppers (or ½ teaspoon cayenne pepper)
Directions
- Blend: Put all the ingredients into a food processor. Blend until you get a thick paste with small walnut pieces still visible. It should look like a thick red-brown paste, similar to the texture of peanut butter.
- Taste and adjust: Try a small amount on a piece of bread. Add more salt or chilli flakes if you want it stronger.
- Store: Transfer the dip to a clean jar or bowl. Drizzle a thin layer of olive oil on top. This seals the surface and keeps it fresh longer.
Notes
- If you cannot find red pepper paste, increase the tomato paste to 4 tablespoons total and add 1 teaspoon smoked paprika. The flavour gets better after it sits in the fridge for an hour. Keeps for up to 2 weeks in the fridge with the olive oil layer on top. Original recipe by @ferah_kitchen on Instagram.
FAQs
What is red pepper paste?
Red pepper paste is a thick, dark paste made from concentrated red peppers. It has a sweet, smoky flavour and a deep red colour. You can find it in Turkish, Middle Eastern, or Mediterranean grocery stores, usually labelled as biber salçası. If you cannot find it, increase the tomato paste to 4 tablespoons total and add 1 teaspoon of smoked paprika.
How spicy is this dip?
With the amounts in this recipe, it has a medium heat that builds slowly. If you want it milder, skip the dried hot chillies and reduce the chilli flakes to 1 teaspoon. If you want it hotter, add an extra dried chilli or a pinch of cayenne pepper.
What do you eat this with?
The most common way is spread thick on toast or crusty bread. It also works well as a dip with raw vegetables, crackers, or breadsticks. You can stir a spoonful into scrambled eggs, spread it on grilled chicken, or mix it into pasta for a quick spicy sauce.
How long does it last?
It keeps in the fridge for up to 2 weeks if you store it in a sealed jar with a layer of olive oil on top. The oil stops air from reaching the surface and keeps it fresh. Always use a clean spoon when scooping from the jar.
Can I use a different nut instead of walnuts?
You can, but the flavour will change. Walnuts have a slightly bitter, earthy taste that balances the sweetness of the pepper paste. Almonds or cashews will make it milder and creamier. Hazelnuts work well too and are traditionally used in some Turkish versions.
