Ingredients

The following ingredients have 10 Servings
  • 3 roasted red bell peppers ( from a jar, or roast and peel your own)
  • ¼ cup Italian parsley
  • 1 clove garlic
  • 1 teaspoon freshly squeezed lemon juice
  • 1-2  teaspoons ground cumin
  • 1/2-1 teaspoon kosher salt, more to taste
  • 1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
  • 1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
  • 1/4 cup olive oil
  • 1-2 teaspoons honey, more to taste
  • 1 cup fresh walnuts, lightly toasted
  • ½- ¾ cup  bread crumbs
  • Garnish: 1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Instruction

  • If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnutsand bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.
  • Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
  • If it seems dry or thick, add a little more olive oil as needed.
  • Taste and adjust salt, honey and chili flakes to your liking.
  • At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
  • Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.