Red Pepper and Walnut Dip with Fennel Spears Recipe

Name: Red Pepper and Walnut Dip with Fennel Spears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red bell peppers; 3/4 cup walnuts (3 ounces); 1/4 cup crushed whole-wheat crackers; 1 tablespoon pomegranate molasses; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper; 1 tablespoon extra-virgin olive oil, plus more for drizzling; Salt and freshly ground pepper; 1 tablespoon chopped parsley; Fennel bulbs, cored and cut in wedges

Servings: persons

3 medium red bell peppers
3/4 cup walnuts (3 ounces)
1/4 cup crushed whole-wheat crackers
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 tablespoon chopped parsley
Fennel bulbs, cored and cut in wedges

1
Light a grill.
2
Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over.
3
Transfer the charred peppers to a bowl and let them cool completely.
4
Peel the peppers and discard the skins, seeds and cores.
5
Coarsely chop the peppers.
6
In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth.
7
With the machine on, add the 1 tablespoon of olive oil and process until creamy.
8
Season with salt and pepper and transfer to a bowl.
9
Drizzle with olive oil and garnish with the parsley.
10
Serve the dip with the fennel wedges.

200

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

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 11 ingredients. The key ingredients include: 3 medium red bell peppers, 3/4 cup walnuts (3 ounces), 1/4 cup crushed whole-wheat crackers, 1 tablespoon pomegranate molasses, and more.

Yes, Red Pepper and Walnut Dip with Fennel Spears 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!

Red Pepper and Walnut Dip with Fennel Spears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions