Syrian Red Pepper Walnut Dip (Printable Version)

Smoky and tangy blend of roasted red peppers, walnuts, and pomegranate molasses for a flavorful spread or starter.

# What You'll Need:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (4.2 oz) walnuts, lightly toasted
04 - 2 tablespoons gluten-free breadcrumbs
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon Aleppo pepper or red chili flakes
09 - ½ teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus extra for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# Directions:

01 - Preheat the oven to 425°F. Place red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until skins are charred.
02 - Transfer peppers to a bowl, cover tightly, and let steam for 10 minutes. Peel skins and remove seeds and stems.
03 - In a food processor, pulse roasted peppers, walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice; process until mostly smooth with some texture. Adjust seasoning as needed.
05 - Transfer mixture to a shallow bowl, drizzle with olive oil, sprinkle toasted sesame seeds if desired, and serve with pita, crackers, or vegetable sticks.

# Expert Hints:

01 -
  • It tastes like you've spent hours in the kitchen, but comes together in under 45 minutes with minimal effort.
  • The balance of smoky, tangy, and nutty keeps you reaching for more, and it genuinely improves if you make it a day ahead.
  • It's naturally vegan and gluten-free (with one swap), so it works for almost any table you're feeding.
02 -
  • Don't skip charring the peppers—it's the difference between a pleasant pepper dip and something that tastes like a memory of smoke and sun.
  • Pomegranate molasses isn't negotiable; regular pomegranate juice or vinegar creates a completely different flavor profile, so hunt it down in a Middle Eastern market or order it online.
  • Taste as you go in the final step, because pomegranate molasses and lemon juice vary by brand, and what tastes balanced to you might differ from what tastes balanced to me.
03 -
  • If you have access to a gas stove, char the peppers directly over the flame instead of roasting them—it's faster, requires no tray, and the flavor is even more smoky and concentrated.
  • Make extra and freeze half in a shallow container; it thaws beautifully and saves you time when you want something impressive but quick.
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