Roasted Red Pepper and Walnut Dip
Charred red peppers blended with walnuts, garlic, and pomegranate molasses create a vibrant, tangy dip that pairs beautifully with crisp vegetables and pita.
Ingredients (serves 6)
- 3 red bell peppers
- 0.75 cup walnuts
- 3 cloves garlic
- 0.25 cup breadcrumbs
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.5 teaspoon cayenne
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Char bell peppers over a gas flame or under a broiler until blackened all over, about 8 minutes.
- 2
Place charred peppers in a bowl, cover with plastic wrap for 5 minutes to steam. Peel off blackened skin.
- 3
Pulse walnuts in a food processor until finely chopped. Add roasted peppers, garlic, breadcrumbs, vinegar, and olive oil.
- 4
Blend until a smooth paste forms. Season with paprika, cayenne, salt, and pepper.
- 5
Transfer to a serving bowl, drizzle with additional olive oil, and serve with pita bread and fresh vegetables.
