Syrian Red Pepper Walnut Dip (Printer version)

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

# 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 breadcrumbs (gluten-free if required)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes, adjust to taste
09 - 1/2 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 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 and blistered.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap or plate, and steam for 10 minutes. Peel off skins and remove seeds and stems.
03 - In a food processor, add roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Pulse until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until mostly smooth with some texture remaining. Adjust seasoning as needed.
05 - Transfer to a shallow bowl. Drizzle with additional olive oil and sprinkle with toasted sesame seeds if using. Serve with fresh pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it really takes less than an hour from start to finish.
  • The pomegranate molasses gives you that tangy-sweet-savory complexity that keeps people reaching back for more.
  • It's naturally vegan and works for almost any dietary need, which means one dip that genuinely pleases everyone.
02 -
  • Don't skip the steaming step after roasting—it makes peeling the peppers infinitely easier and less frustrating.
  • The texture should be creamy but still have a little grain to it; over-processing turns it into baby food, and that's not what we're after here.
  • Taste before serving and adjust the pomegranate molasses or lemon juice; these two ingredients change everything, and your preferences might differ from someone else's.
03 -
  • Make sure your walnuts are truly toasted—raw or pale walnuts will taste flat and watery by comparison.
  • Keep a little pomegranate molasses in reserve while you're processing; it's easier to add more than to dilute it if you overshoot the tang.
Return