📝 About This Recipe
Inspired by the bold flavors of the Levant, this vibrant crimson dip balances the natural sweetness of charred bell peppers with the earthy richness of toasted walnuts and a hint of pomegranate tang. It is a silky, complex spread that elevates any mezze platter with its smoky undertones and luxurious texture. Whether served as a sophisticated appetizer or a bold sandwich spread, this dip is a celebration of sun-drenched Mediterranean ingredients.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (firm and glossy)
- 3 cloves Garlic (unpeeled for roasting)
- 1 tablespoon Extra Virgin Olive Oil (for coating the peppers)
The Body and Texture
- 1 cup Walnuts (halves or pieces, lightly toasted)
- 1/2 cup Panko Breadcrumbs (to provide structure)
- 2 tablespoons Pomegranate Molasses (for a sweet and tart kick)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
Spices and Seasoning
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika (use Pimentón for best flavor)
- 1/2 teaspoon Aleppo Pepper or Red Chili Flakes (adjust for desired heat level)
- 1 teaspoon Kosher Salt (to taste)
- 1/3 cup Extra Virgin Olive Oil (high quality for emulsifying)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 tablespoon Pomegranate Arils (for a pop of color)
- 1 tablespoon Toasted Walnuts (crushed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Wash and dry the red bell peppers. Rub them with 1 tablespoon of olive oil and place them on the baking sheet along with the unpeeled garlic cloves.
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3
Roast the peppers for 25-30 minutes, turning them occasionally with tongs until the skins are charred and blistered on all sides. Remove the garlic after 15 minutes so it doesn't burn.
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4
Place the hot roasted peppers in a bowl and cover tightly with plastic wrap for 10 minutes. This creates steam, making the skins effortless to peel.
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5
While the peppers steam, place the walnuts in a dry pan over medium heat. Toast for 3-5 minutes until fragrant and golden brown, then set aside to cool.
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6
Once the peppers are cool enough to handle, peel away the charred skins, discard the stems, and remove the seeds. Squeeze the roasted garlic out of its skin.
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7
In a food processor, pulse the toasted walnuts until they are finely ground but not yet turning into a paste.
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8
Add the roasted peppers, roasted garlic, breadcrumbs, pomegranate molasses, lemon juice, cumin, smoked paprika, Aleppo pepper, and salt to the processor.
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9
Pulse the mixture several times until the ingredients are well-combined but still retain a slight bit of texture.
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10
With the motor running on low, slowly drizzle in the 1/3 cup of olive oil in a steady stream to emulsify the dip into a smooth, creamy consistency.
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11
Taste the dip and adjust the seasoning, adding more salt or lemon juice if necessary to balance the sweetness of the peppers.
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12
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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13
Garnish with a final drizzle of olive oil, a sprinkle of chopped parsley, crushed walnuts, and pomegranate arils.
💡 Chef's Tips
For a deeper smoky flavor, roast the peppers over an open gas flame on the stovetop instead of the oven. If you are gluten-free, substitute the breadcrumbs with an equal amount of ground almonds or gluten-free panko. Allow the dip to chill in the refrigerator for at least 1 hour before serving; the flavors develop and deepen significantly over time. Avoid over-processing the walnuts in the first step; a little bit of 'grit' provides an authentic, rustic mouthfeel. If you can't find pomegranate molasses, simmer 1/2 cup of pomegranate juice with 1 tsp of sugar until reduced to a thick syrup.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or toasted za'atar flatbreads. Use as a vibrant accompaniment to grilled lamb chops or roasted chicken skewers. Pair with a crisp, chilled Rosé or a bright Sauvignon Blanc to cut through the richness of the walnuts. Add to a platter of fresh crudités, such as sliced cucumbers, radishes, and baby carrots. Spread a thick layer onto a Mediterranean-style turkey sandwich for an instant flavor upgrade.