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Red Pepper And Walnut Dip

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  Red bell peppers 3 Medium
  Walnuts 3 Ounce (3/4 Cup)
  Crushed whole wheat crackers 1⁄4 Cup (4 tbs)
  Pomegranate molasses 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Aleppo pepper/1/4 teaspoon crushed red pepper 1⁄2 Teaspoon
  Extra virgin olive oil 1 Tablespoon
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon
  Fennel bulbs 3 , cored and cut in wedges
  Salt To Taste

1. Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until their skins are blackened all over. Transfer the charred red peppers to a bowl and let them cool completely. Use a paper towel to wipe the charred skins from the cooled red peppers. Core the peeled red peppers, wipe away any remaining seeds, and coarsely chop the peeled red pepper flesh
2. In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle the Red Pepper and Walnut Dip with olive oil, garnish with the chopped parsley and serve with the fennel wedges.

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Red Pepper And Walnut Dip Recipe