Syrian red pepper walnut dip (Printable)

Smoky red peppers blended with walnuts, pomegranate molasses, and spices create a rich, tangy spread full of Middle Eastern flair.

# Ingredient List:

→ Vegetables

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

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (use gluten-free if needed)
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 more for drizzling
13 - 1 to 2 tablespoons lemon juice (to taste)

# Steps:

01 - Preheat the 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 and cover with plastic wrap or a plate. Let steam for 10 minutes, then peel off skins and remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarsely blended.
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 desired. Serve with fresh pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but takes barely forty minutes from start to finish.
  • The pomegranate molasses adds a sophisticated tang that makes people ask what your secret ingredient is.
  • It's naturally vegan and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • Don't skip charring the peppers—the difference between roasted and charred is the difference between okay and unforgettable, and that smoky flavor is irreplaceable.
  • The texture matters as much as the flavor; over-processing turns it into baby food, so stop when it's still got personality and some texture left.
  • Taste and adjust at the end—every pomegranate molasses is slightly different, every lemon has its own acidity, so trust your palate over the recipe.
03 -
  • Toast your walnuts yourself if you can; it takes five minutes in a dry pan and makes a noticeable difference in depth and flavor compared to raw nuts.
  • Keep the pomegranate molasses toward the lighter end of the range initially, then taste and add more—it's easier to make something tangier than to dial it back.
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