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Categories:
red bell peppers walnuts garlic paprika ground cumin red pepper lemon juice pomegranate molasses extra-virgin olive oil kosher salt molasses
Viewed: 78 - Published at: 7 years agoIngredients
- 2 red bell peppers
- 1 1/2 cups raw walnuts, halves and pieces
- 3 cloves garlic, chopped
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons pomegranate molasses*
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- *Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.
Method
- Preheat the oven to 350 degrees F.
- Roast the red peppers.
- Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters.
- Rotate the peppers and blacken all the way around, about 15 minutes.
- Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.
- Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
- Toast the walnuts.
- Spread the walnuts on a parchment-lined baking sheet.
- Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.
- Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife.
- Discard the peels, stem and seeds.
- Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
- Taste for seasoning and adjust accordingly.
- Cool and serve.
