Syrian Red Pepper Walnut Dip (Printable)

Smoky roasted red peppers and walnuts combined with pomegranate molasses for a vibrant spread.

# What You Need:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (use gluten-free if needed)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes, adjust to taste
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tablespoons lemon juice, to taste

# Directions:

01 - Preheat the oven to 425°F. Arrange red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until skins are charred and blistered.
02 - Place roasted peppers in a bowl, cover with plastic wrap or plate, and let steam for 10 minutes. Peel off skins, then remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until mixture is coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until mostly smooth but retaining some texture. Adjust seasoning, molasses, or lemon juice as needed.
05 - Transfer to a shallow bowl. Drizzle with additional olive oil and sprinkle toasted sesame seeds if desired. Serve with fresh pita, crackers, or vegetable sticks.

# Expert Suggestions:

01 -
  • The pomegranate molasses hits you with bright tang and subtle sweetness—it's what makes people ask for the recipe.
  • Everything comes together in one food processor without fussy techniques or rare ingredients.
  • It's naturally vegan and tastes indulgent enough to serve at dinner parties, yet casual enough for Tuesday night snacking.
02 -
  • Don't skip the steaming step—it sounds tedious, but those 10 minutes transform the peppers from slightly tough to genuinely silky.
  • Pomegranate molasses is not pomegranate juice; it's reduced and concentrated, so it's actually more sour than sweet—this is exactly what makes it sing in this dip.
  • The texture should be coarse and alive, never overly smooth or paste-like; if your food processor is running away with it, stop early and work in pulses.
03 -
  • If you have access to an open flame, grill the peppers directly over the gas burner instead of roasting—you'll get more aggressive charring and smokier flavor in less time.
  • Toast your own walnuts in a dry pan for 3–4 minutes if you buy them raw; the difference in taste is immediate and worth the small effort.
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