Roasted Red Pepper Dip

Ingredients

• 4 red bell peppers (Large; halved lengthwise and seeded)
• 3 cloves garlic (Peeled)
• 0.75 cup walnuts (Lightly toasted if desired)
• 2 tbsp pomegranate molasses (Adjust to taste)
• 2 tbsp extra-virgin olive oil (Plus more for serving if desired)
• 1 tbsp lemon juice (Freshly squeezed)
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• salt (To taste)
• black pepper (To taste)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easier cleanup.

2. 2

   Place the halved, seeded red peppers cut-side down on the baking sheet. Add the peeled garlic cloves beside the peppers and roast for 25–30 minutes, until the pepper skins are deeply blistered and beginning to blacken and the flesh is tender.

3. 3

   Transfer the hot roasted peppers to a heatproof bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes; this loosens the skins and makes them easier to peel.

4. 4

   Peel away and discard the skins from the peppers. If the roasted garlic has browned or softened, keep it with the peppers and discard any papery pieces.

5. 5

   Add the roasted peppers, roasted garlic, walnuts, pomegranate molasses, olive oil, lemon juice, cumin, smoked paprika, salt, and black pepper to a food processor.

6. 6

   Pulse several times, scraping down the sides as needed, until the mixture forms a thick, textured dip. Do not over-process it into a completely smooth purée; a little walnut texture is desirable.

7. 7

   Taste and adjust the salt, pepper, lemon juice, or pomegranate molasses so the dip is balanced, slightly sweet, tangy, and savory.

8. 8

   Spoon the dip into a serving bowl. Drizzle with a little additional olive oil, scatter with chopped parsley if using, and serve with warm bread, grilled vegetables, or as part of a barbecue spread.

Notes

The source promotes this dip as part of the Dip & Devour Cookbook but does not provide a written ingredient list or measurements. The quantities and method here are a culinary reconstruction based on the ingredients named in the source and the traditional roasted-pepper-and-walnut dip style. Refrigerate in an airtight container for up to 4 days; bring close to room temperature before serving.

Nutrition per serving

• appetizer
• dip
• Middle Eastern-inspired
• vegetarian
• vegan
• gluten-free
• roasted
• summer