Hot & Sweet Red Pepper Dip With Walnuts and Pomegra

Name: Hot & Sweet Red Pepper Dip With Walnuts and Pomegranates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs red bell peppers; 2 small fresno or hot hungarian hot chili peppers (or substitute Turkish red pepper paste to taste); 1 ½ cups walnuts, coarsely ground (about 6 oz.); ½ cup cracker, crumbled; 2 tablespoons pomegranate molasses, to taste (or more); 1 tablespoon fresh lemon juice (not the bottled kind); ½ teaspoon ground cumin; ¾ teaspoon salt; ½ teaspoon sugar; 2 tablespoons olive oil; 2 teaspoons toasted pine nuts (we used pistachio nuts) or 2 teaspoons unsalted pistachio nuts, chopped, peeled (we used pistachio nuts); 1 pinch ground cumin; olive oil (to garnish)

Servings: persons

2 12 lbs red bell peppers
2 small fresno or hot hungarian hot chili peppers (or substitute Turkish red pepper paste to taste)
1 ½ cups walnuts, coarsely ground (about 6 oz.)
½ cup cracker, crumbled
2 tablespoons pomegranate molasses, to taste (or more)
1 tablespoon fresh lemon juice (not the bottled kind)
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon sugar
2 tablespoons olive oil
2 teaspoons toasted pine nuts (we used pistachio nuts) or 2 teaspoons unsalted pistachio nuts, chopped, peeled (we used pistachio nuts)
1 pinch ground cumin
olive oil (to garnish)

1
Roast red bell peppers and chiles either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.
2
Place in a covered bowl to steam 10 minutes (this loosens the skin).
3
Rub off skins; slit peppers open and remove stems, membranes, and seeds.
4
Spread bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
5
In a food processor, grind walnuts, crackers, pomegranate molasses, lemon juice, cumin, salt, and sugar until smooth.
6
Add bell peppers; process until pureed and creamy.
7
With the machine on, add olive oil in a thin stream.
8
Add chiles to taste.
9
(If the paste is too thick, thin with 1 or 2 tablespoons water.
10
).
11
Refrigerate overnight to allow the flavors to mellow.
12
When ready to serve, transfer the dip to a serving dish.
13
Sprinkle pine nuts or pistachios and cumin and drizzle with olive oil.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 12 lbs red bell peppers, 2 small fresno or hot hungarian hot chili peppers (or substitute Turkish red pepper paste to taste), 1 ½ cups walnuts, coarsely ground (about 6 oz.), ½ cup cracker, crumbled, and more.

Yes, Hot & Sweet Red Pepper Dip With Walnuts and Pomegranates falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot & Sweet Red Pepper Dip With Walnuts and Pomegranates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions