This roasted pepper and walnut spread is a bright and vibrant Middle Eastern recipe perfect for dips, sandwich spreads, and wraps. The special ingredient in this recipe is the sweet and tangy pomegranate molasses. The walnuts and breadcrumbs give it the perfect texture and earthy flavors that make this dip highly addictive. It’s easy, festive, flavorful, and unique. Move over hummus!
Yields: 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
3 large roasted red bell peppers (or one 16-ounce jar roasted red peppers, drained)
1 cup walnuts
2 garlic cloves
½ cup whole grain breadcrumbs
2 tablespoons pomegranate molasses
1 tablespoon tomato paste
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon lemon juice
½ teaspoon cumin
Sea Salt to taste
4-6 Pita breads sliced into triangles as an accompaniment
Roasting Peppers: Preheat oven to 450°F and place the whole red bell peppers directly onto a baking sheet. Roast the peppers for 20-25 minutes or until blackened on the outside. Remove them from the oven and allow them to cool. (The skins will begin to shrivel.) Peel away the core, seeds, and skins and set aside. Hint: You can also buy roasted red peppers in the jar at most supermarkets so you can skip this step if needed.
Place all of the ingredients into a food processor and blend on high until you have a smooth even consistency.
Hint: If you cannot locate pomegranate molasses, you can mix maple syrup and balsamic vinegar in equal parts, and then use this syrup/vinegar mixture in place of the pomegranate molasses . Ex: 2 tablespoons pomegranate molasses = 1 tablespoon maple syrup + 1 tablespoon balsamic vinegar.