Description
A smoky, sweet, and tangy roasted red pepper and walnut dip that’s perfect for any dipping occasion.
Ingredients
- 2 cups roasted red peppers, drained
- 1 cup walnuts
- 1 to 2 garlic cloves
- 2 to 3 tablespoons breadcrumbs
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses (optional)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon chili flakes (to taste)
- Salt to taste
- 3 to 5 tablespoons olive oil
Instructions
- If using walnuts straight from the bag, toast them in a dry pan for 3 to 5 minutes, stirring frequently.
- Add roasted red peppers, toasted walnuts, garlic, lemon juice, pomegranate molasses (if using), breadcrumbs, cumin, smoked paprika, chili flakes, and a pinch of salt to a food processor.
- Pulse until it looks mostly smooth, but still has some texture.
- With the machine running, drizzle in olive oil slowly until rich and scoopable.
- Taste and adjust seasoning as needed.
Notes
For best flavor, let the dip rest in the fridge for at least an hour before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean