Syrian Red Pepper Walnut Dip (Printable Version)

Smoky blend of roasted red peppers and toasted walnuts with pomegranate molasses and spices for a lively spread.

# What You'll Need:

→ Vegetables

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

→ Nuts & Seeds

03 - 1 cup (4.2 oz) toasted walnuts
04 - 2 tablespoons gluten-free breadcrumbs
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
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 extra for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# Directions:

01 - Preheat oven to 425°F. Arrange 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 with plastic wrap or a plate, and let steam for 10 minutes. Peel away skins and discard seeds and stems.
03 - In a food processor, combine roasted peppers, toasted walnuts, garlic cloves, gluten-free breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Pulse until coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until smooth yet textured. Taste and adjust seasoning as preferred.
05 - Transfer dip to a bowl, drizzle with olive oil, and sprinkle toasted sesame seeds if desired. Serve alongside fresh pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like it took hours but comes together in under 40 minutes, making you look like a kitchen wizard with almost no effort.
  • No dairy means it works for almost any dietary preference, yet feels luxurious and deeply satisfying.
  • Once you understand how the flavors balance, you can play with it—more smoke, more tang, more heat—making it truly yours.
02 -
  • Don't skip the cooling step with the peppers covered—rushing past it means you'll battle sticky skin and lose flavor in the process.
  • The pomegranate molasses is not optional or interchangeable; it's what transforms this from a nice pepper dip into muhammara, so seek it out at Middle Eastern grocers or online.
  • Pulse, don't blend into oblivion—you want the dip to have a slight sandy texture that catches on your pita, not a puree.
03 -
  • Toast your own walnuts if possible—the difference between pre-toasted and fresh-toasted is the difference between good and unforgettable.
  • Keep an extra lemon nearby while tasting because you'll likely need more juice than you think, and it's the easiest way to balance the richness of the walnuts and oil.
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