Description
A vibrant and flavorful Middle Eastern dip made with roasted red peppers, toasted walnuts, and a blend of spices, topped with fresh mint and served with warm pita bread.
Ingredients
Scale
- 5 medium-large red bell peppers, divided
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs
- 1 large garlic clove (or 2 small)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon chili flakes
- 1/2 teaspoon sumac
- 1/3 cup chopped walnuts, toasted (for topping)
- 1 tablespoon minced fresh mint (for topping)
- 1 tablespoon extra-virgin olive oil (for topping)
- 1/4 teaspoon sumac (for topping)
- 3–4 pitas (for serving)
Instructions
- Roast or char the red bell peppers until skin is blackened; peel, seed, and roughly chop.
- In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, lemon juice, cumin, kosher salt, chili flakes, and sumac. Blend until smooth and well combined.
- Transfer dip to a serving bowl.
- In a small bowl, mix chopped toasted walnuts, fresh mint, olive oil, and sumac for the topping.
- Sprinkle the topping over the dip.
- Serve with warm pita bread.
Notes
- Roast the peppers under a broiler or directly on a gas flame for best flavor.
- Toast walnuts lightly to enhance their nuttiness.
- Adjust chili flakes to your preferred spice level.
- Pomegranate molasses adds a sweet-tart depth, but can be substituted with a mix of honey and lemon juice if unavailable.
- Serve with warm, fluffy pita bread for an authentic experience.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg