Walnut and Roasted Red Pepper Dip

Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Middle Eastern

Calories: 566kcal

Author: Nancy Buchanan

Ingredients

1 cup roasted red bell peppers
⅓ cup toasted walnut pieces
½ pita bread torn (slightly stale is good!)
2 cloves garlic chopped
2 Tbsp. fresh lemon juice
1 Tbsp. pomegranate molasses
large pinch of aleppo pepper or red chile flakes
¼ olive oil
pomegranate arils and italian parsley to garnish optional

Instructions

In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, ½ pita bread, garlic, lemon juice, pomegranate molasses, and pepper.
Garnish with pomegranate arils and Italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.
Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed.
With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning.

Notes

INGREDIENTS: Pomegranate molasses and Aleppo pepper can both be found in Middle Eastern markets. Check out my Middle Eastern Market Shopping Guide to find out what other treasures you can find there!
STORAGE: The dip can be made up to a day ahead. If making ahead, refrigerate and let come to room temperature before serving!
SERVING SUGGESTIONS: This is great with pita and is also good as a pita sandwich spread. Smear some on the inside of the pita bread and fill with cucumbers, tomatoes and onions and drizzle with a little plain yogurt!

Nutrition