Smoky, tangy blend of red peppers and walnuts with pomegranate molasses and spices, perfect for appetizers or spreads.
# Required Ingredients:
→ Vegetables
01 - 3 large red bell peppers
02 - 2 garlic cloves
→ Nuts & Seeds
03 - 1 cup (4.2 oz) lightly toasted walnuts
04 - 2 tbsp gluten-free breadcrumbs
05 - 1 tbsp toasted sesame seeds (optional)
→ Spices
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp Aleppo pepper or red chili flakes (adjust to taste)
09 - 1/2 tsp salt
10 - Freshly ground black pepper, to taste
→ Liquids
11 - 2 tbsp pomegranate molasses
12 - 2 tbsp extra virgin olive oil, plus extra for drizzling
13 - 1–2 tbsp lemon juice, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Place the red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until the skins are charred and blistered.
02 - Transfer the peppers to a bowl, cover with plastic wrap or a plate, and let them steam for 10 minutes. Peel off the skins, then remove seeds and stems.
03 - In a food processor, pulse together the roasted peppers, toasted walnuts, garlic, gluten-free breadcrumbs, ground cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarse.
04 - Add the pomegranate molasses, olive oil, and lemon juice to the mixture. Process until mostly smooth with some texture remaining. Taste and adjust seasoning as needed.
05 - Transfer the dip to a shallow bowl, drizzle with extra olive oil, and sprinkle with toasted sesame seeds if desired. Pair with fresh pita, crackers, or vegetable sticks.
