Ingredients
Roasted Vegetables
- 4 large red bell peppers
- 1 head garlic (for roasting) or 2 cloves garlic (if using raw)
- 1 tbsp olive oil (for roasting garlic)
Dry Ingredients & Seasonings
- 1 cup walnuts
- 2 tbsp pomegranate molasses (or balsamic glaze as substitute)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp Aleppo pepper (or ½ tsp red pepper flakes)
- Salt and black pepper, to taste
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 to 45 minutes until soft and fragrant. Allow the garlic to cool, then squeeze out the roasted cloves. If you prefer, you can use 2 fresh cloves of garlic instead.
- Char the red peppers: While the garlic roasts, grill the red bell peppers over an open flame or on a hot grill until the skins are charred and blistered all over. Alternatively, place the peppers on a sheet pan in the oven alongside the garlic, roasting for 40 to 45 minutes until well charred.
- Steam and peel peppers: Transfer the charred peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes; this loosens their skins. Peel off the skins carefully, remove seeds, and roughly chop the peppers.
- Toast the walnuts: In a dry skillet over medium heat, add the walnuts and toast them for 2 to 3 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat.
- Blend the dip: In a food processor, combine the roasted red peppers, roasted garlic cloves, toasted walnuts, pomegranate molasses (or balsamic glaze), cumin, smoked paprika, Aleppo pepper, salt, and black pepper. Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning to preference.
- Serve: Transfer the dip to a serving bowl. Drizzle with extra pomegranate molasses or olive oil if desired. Serve with warm pita bread, crackers, or fresh vegetables for dipping.
Notes
- The pomegranate molasses adds a tangy sweetness; balsamic glaze is a great substitute if unavailable.
- Roasting the garlic mellow its flavor; using raw garlic will result in a sharper taste.
- Applewood or smoked paprika can subtly enhance the smokiness if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dip is naturally gluten-free and vegetarian.
- For a smoother texture, blend a little olive oil or water during processing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Gluten Free
