Roasted Red Pepper and Walnut Dip Recipe

Name: Roasted Red Pepper and Walnut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses; 1/2 cup walnuts; 3 tablespoons unseasoned bread crumbs; 1 tablespoon lemon juice; 1 (16-ounce) jar roasted red peppers, drained; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin, plus more for garnish; 1 tablespoon olive oil, plus 1 teaspoon for garnish; Salt; Pita Toasts, for serving

Servings: persons

3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving

1
Put the pomegranate juice, into a small saucepan and bring to a boil.
2
Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes.
3
Set aside to cool and thicken.
4
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes.
5
Set aside to cool.
6
Put the walnuts and bread crumbs into a food processor and process until finely ground.
7
Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth.
8
With the processor on add the olive oil in a thin stream.
9
Season with salt, to taste.
10
Sprinkle with cumin and olive oil and serve.
11
Serve with pita toasts.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses, 1/2 cup walnuts, 3 tablespoons unseasoned bread crumbs, 1 tablespoon lemon juice, and more.

Yes, Roasted Red Pepper and Walnut Dip 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.

Roasted Red Pepper and Walnut Dip

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