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–+ servings
Roasted Red Pepper and Walnut Dip

Irresistible Roasted Red Pepper and Walnut Dip to Wow Friends

This Roasted Red Pepper and Walnut Dip is a vibrant Middle Eastern treat that's quick to make and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium red peppers jarred roasted red peppers can be used for convenience
  • 1 cup raw walnuts or substitute with pine nuts if allergic
  • 1/2 cup breadcrumbs ensure gluten-free if required
  • 2 tablespoons pomegranate molasses or increase lemon juice to 1.5 tablespoons and add 1 teaspoon of sugar if unavailable
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic fresh garlic is recommended
  • 1 teaspoon Aleppo pepper or half amount of chili flakes
  • 1 teaspoon salt adjust to taste
  • 1/4 cup sundried tomatoes optional for added flavor depth
  • 1 tablespoon tomato paste can be reduced if using sundried tomatoes

Equipment

  • oven
  • baking sheet
  • Food processor
  • skillet

Method
 

  1. Preheat your oven to 450°F (232°C). Prepare a baking sheet lined with aluminum foil.
  2. Wash and cut the red peppers in half lengthwise; remove seeds and stems. Lay peppers skin-side up on the baking sheet.
  3. Roast the peppers for about 5-6 minutes until their skins are charred. Watch them carefully to avoid burning.
  4. Cover the baking sheet tightly with foil and roast for an additional 30-45 minutes until soft and tender.
  5. Remove from oven and let cool for about 10 minutes; peel off the skins once cooled.
  6. Toast walnuts and breadcrumbs in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant and lightly golden.
  7. In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, olive oil, Aleppo pepper, and salt. Pulse until slightly coarse and chunky.
  8. Transfer the dip to a serving dish, drizzle with extra pomegranate molasses, and sprinkle with chopped walnuts. Serve with warm pita or as part of a mezze platter.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 1 week in the fridge. Can be frozen for up to 3 months. Stir in extra olive oil if it thickens before serving.

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