Red Pepper Walnut Dip
Transform your snack game with this vibrant and smoky Red Pepper Walnut Dip, a Middle Eastern-inspired delight that combines the natural sweetness of roasted red bell peppers with the earthy crunch of toasted walnuts. Tossed with a harmony of bold spices like cumin and smoked paprika, a splash of zesty lemon juice, and the tangy sweetness of pomegranate molasses, this creamy dip is as versatile as it is flavorful. Perfectly balanced with a touch of heat from red pepper flakes, it pairs beautifully with pita bread, crackers, or fresh veggies, making it an ideal appetizer or party centerpiece. Ready in just 40 minutes, this satisfying vegan and gluten-free option will bring irresistible warmth and complexity to your table.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup walnuts
- 2 medium garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup breadcrumbs
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or aluminum foil. Place the red bell peppers on the baking sheet and roast for 20-25 minutes, turning them occasionally, until their skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a heatproof bowl. Cover the bowl with a plate or plastic wrap to trap the steam. Let the peppers sit for 10 minutes to loosen their skins.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and allow them to cool.
Once the peppers are cool enough to handle, peel off their skins and remove the stems, seeds, and membranes. Discard these parts and set the pepper flesh aside.
In a food processor, combine the roasted peppers, toasted walnuts, garlic cloves, olive oil, lemon juice, pomegranate molasses, ground cumin, smoked paprika, salt, crushed red pepper flakes, breadcrumbs, and water.
Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the dip is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.
Taste the dip and adjust seasonings as needed, adding more salt or lemon juice if desired.
Transfer the dip to a serving bowl and drizzle with a little extra olive oil, if desired.
Serve immediately with pita bread, crackers, or vegetables, or refrigerate for up to 3 days in an airtight container.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 49.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
