Ingredients
– 2 red bell peppers for smoky flavor
– 4 tablespoons extra virgin olive oil (divided) for depth
– 1/4 pound (approximately 115 grams) shelled toasted walnuts for texture
– 1 garlic clove, roughly chopped
– 2 1/2 tablespoons tomato paste
– 3/4 cup bread crumbs for texture
– 2 tablespoons pomegranate molasses for tangy sweetness
– 1 teaspoon Aleppo pepper (or mild chili pepper substitute) for depth
– 1/2 teaspoon sugar
– 1 teaspoon sumac
– 1/2 teaspoon salt
– 1/2 teaspoon cayenne pepper (optional)
Instructions
1-Preheat the oven to 425°F (220°C) to get started on roasting your red bell peppers.
2-Brush the red bell peppers with 1 tablespoon of olive oil and roast them in an oiled oven-safe pan for about 30 minutes, turning once or twice until evenly roasted.
3-Remove peppers from the oven and place them in a bowl, covering with plastic wrap to trap steam, which helps loosen the skins.
4-Once cool enough to handle, peel, seed, and slice the peppers into small strips.
5-In a food processor, combine the roasted peppers with the remaining 3 tablespoons of olive oil, chopped garlic, toasted walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt, and optional cayenne pepper. Blend until smooth.
6-Transfer the dip to a serving bowl. It can be refrigerated in a covered container and brought to room temperature before serving.
7-Before serving, drizzle with extra virgin olive oil and optionally garnish with walnuts and fresh parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ If you can’t find Aleppo pepper, substitute with mild chili pepper or adjust the heat level using more or less cayenne pepper to suit your taste preference
🥥 For a creamier texture, add a few extra tablespoons of olive oil while blending, or adjust the bread crumbs and walnut quantities to achieve your desired consistency
💾 Store leftovers in the refrigerator for 4 to 7 days with a thin layer of olive oil on top to preserve freshness and prevent oxidation
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip/Appetizer
- Method: Roasting and Blending
- Cuisine: Middle Eastern/Mediterranean
- Diet: Vegan/Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 201
- Sugar: 4g
- Sodium: 180mg
- Fat: 22.6g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21.5g
- Fiber: 3g
- Protein: 5.5g
- Cholesterol: 0mg