Description
A flavorful and versatile dip made with roasted red peppers, walnuts, and spices, perfect for any family-friendly weeknight meal.
Ingredients
Scale
- 4 red bell peppers
- 1 large onion
- 2 vine tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 cup walnuts
- 2 tablespoons pomegranate molasses
- ½ to 1 cup breadcrumbs
- 1 teaspoon salt (+ 2 twists of black pepper, optional)
- ½ cup pomegranate seeds
- 1 tablespoon flat-leaf parsley (chopped)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Add the quartered red bell peppers, quartered vine tomatoes, and onion cut into pieces to the tray. Drizzle with olive oil, salt, and pepper.
- Arrange the veggies in a single layer, and roast for 30 to 40 minutes until charred.
- Peel the skin from the bell peppers once they cool.
- Pour olive oil into a small skillet and add grated garlic. Sauté for 1 minute.
- Add tomato paste, cumin, and red pepper flakes to the skillet. Stir well and cook for 3 minutes.
- Combine the roasted veggies, sautéed garlic mixture, walnuts, and pomegranate molasses in a food processor. Pulse until creamy.
- Adjust consistency with breadcrumbs if too runny, until thickened desired.
- Taste and adjust seasoning as necessary.
- Serve on a platter, drizzled with olive oil, topped with pomegranate seeds and parsley.
Notes
Serve with warm pita bread or veggies. This dip can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg