A beautiful looking dip that is both sweet, savory and tangy, smoky and spicy.
I hope you enjoy it!
Here you can find more of my dips.
- 7-8 red Bell Peppers , halved and deseeded, can also use jarred roasted pepper
- 100g Walnuts , lightly smashed
- 80g fresh Breadcrumbs
- 1 tbsp Lemon juice
- 3 tbsp Pomegranate Molasses
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Cumin , ground
- 1 tbsp Aleppo Pepper , ground
- 1 tsp Cayenne Pepper
- 4 cloves Garlic , roasted and chopped
- 2 tbsp olive oil , plus extra to garnish
- 1 tsp Sea Salt
- Turn the oven on at 200°C, air circulation and rack set at the middle.
- Use an oven proof tray and place the pepper skin side up. Lightly brush with 1 tbsp of oil and roast for about 30’
- Place the peppers on a tray and roast for 30-35 minutes, until they are cooked and their skin is blackened. Put the peppers in a bowl, cover with clingfilm and allow to cool. Peel and discard their skin.
- In the meantime, take a large frying pan and add the crushed walnuts except 2 tbsp of them to be kept for sprinkling at the end. Toast them for about 5’ until they release their oil and become fragrant, while tossing frequently. Remove from the pan and keep aside.
- In the same pan, add the breadcrumbs and toast until nicely golden browned. Remove from the pan and keep aside.
- Use a food processor with the metal blade attached and add into its bowl the roasted peppers, breadcrumbs, walnuts, lemon juice, 2 tbsp of the pomegranate molasses, the remaining 3 tbsp of the oil, cumin, Aleppo and cayenne pepper, garlic and salt. Blend until the mixture is smooth.
- Place in a serving bowl while spreading the mixture all around using the back of a spoon to give it a wavy texture and pour all over the remaining pomegranate molasses along with some olive oil. Add the kept walnuts and place in the fridge to slightly chill.