Syrian Red Pepper Walnut Dip (Printable)

Smoky, tangy red pepper and walnut blend with pomegranate molasses and spices for flavorful enjoyment.

# What Goes In:

→ Vegetables

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

→ Nuts & Seeds

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

→ Spices

06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp Aleppo pepper or red chili flakes, adjust to taste
09 - 1/2 tsp salt
10 - Freshly ground black pepper, to taste

→ Liquids

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

# How to Make It:

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 tightly, and let steam for 10 minutes. Peel skins off, then remove seeds and stems.
03 - In a food processor, blend roasted peppers, walnuts, garlic, gluten-free breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarsely combined.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until smooth with some texture remaining. Adjust seasoning as needed.
05 - Transfer the dip to a shallow bowl, drizzle with extra olive oil, and sprinkle optional toasted sesame seeds. Serve with pita bread, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you spent all day in the kitchen.
  • One bite delivers layers of flavor that somehow feel both bold and balanced, smoky and zesty at once.
  • It's vegan, naturally dairy-free, and so impressive that guests always ask for the recipe.
02 -
  • Don't skip the roasting step or try to use raw peppers—the entire flavor profile depends on that char and sweetness that only roasting creates.
  • Let the peppers cool enough to handle before peeling, but while they're still warm; once they're cold, the skins stick to everything.
  • Pomegranate molasses is worth seeking out in Middle Eastern markets or online, but if you can't find it, you can make a substitute by reducing pomegranate juice with a little lemon juice and honey.
03 -
  • Toast your walnuts and sesame seeds yourself just before making the dip—the difference in flavor compared to pre-toasted versions is subtle but real.
  • Have your pomegranate molasses at room temperature before blending; cold ingredients can make the texture less silky than it should be.
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