I’m obsessed with this roasted red pepper and walnut dip. I’ve lost track of how many times I’ve made this in the last couple of months while trying to perfect my recipe. I put it on everything – as a dip for carrot sticks, pita pieces or chips, on sandwiches with lots of other veggies, under a fried egg, …
Even Paxton got into the last batch and ended up eating most of it. So now I’ve got a double batch of red peppers roasting in the oven to make more. Let’s see how long this one lasts.
This dip/sauce/spread is Middle Eastern in origin and there are countless recipes available. The base of this dip is simple: roasted red peppers, walnuts, pomegranate molasses, and spiced with Aleppo pepper.
Aleppo pepper, named after the Syrian city of Aleppo, has grown to one of my favorite spices. I’ve started sprinkling it on everything lately – from fried eggs to grilled chicken to roasted vegetables. It isn’t super spicy but it is super flavorful. I usually buy my Aleppo pepper online and I’ve occasionally seen it in stores. If you can’t find it feel free to use a smaller amount of red chili flakes.
This is made to my tastes so feel free to tweak this to your own tastes. Start with jarred roasted red peppers or roast your own. I also prefer my walnuts toasted but it is not a requirement. And feel free to use your favorite breadcrumb but make sure it is not the flavored type (as my husband quickly found out when he accidentally brought home Italian seasoned panko). Tips for roasting peppers and walnuts are located in the notes below.
If all of your ingredients are prepared, the actual making of the dip takes less than 5 minutes. Add roasted red peppers, toasted walnuts, pomegranate molasses, breadcrumbs, tomato paste, spices, garlic, and lemon juice to a food processor. Pulse until well combined but not quite smooth – you want some texture still in there. Serve with whatever you’d like and enjoy!
- 3 large roasted red peppers (see notes for making your own)
- ¾ cup chopped toasted walnuts (see notes for making your own)
- 3 tbsp pomegranate molasses
- 3 tbsp breadcrumbs (use any unseasoned breadcrumb or panko to be gluten-free here or make your own)
- 1 tbsp tomato paste
- 2 tsp Aleppo pepper (adjust based on how spicy you want this. Or start with about 1/2 tsp red chili flakes and add more to taste.
- ¼ tsp cumin
- ¼ tsp smoked paprika
- 1 large garlic clove, chopped or minced
- 2 tbsp lemon juice
- ½ tsp salt
- Add all the ingredients to the food processor. Pulse until the mixture comes together and is almost smooth so there is still a little texture. Taste and add a little more pepper or salt as needed.
- Roasted peppers: Slice red bell peppers in half and remove stems, ribs, and seeds. Lightly coat in olive oil and place cut side down on a baking sheet. Roast at 425 degrees until the skin is dark brown in spots and the peppers are soft, about 30 minutes. I keep the skins on but feel free to remove them after roasting when they very easily slip off. Let cool before adding them to the food processor.
- Toasted walnuts: Place walnuts in a single layer on a baking sheet. Roast at 350 degrees for 10 to 12 minutes, checking every few minutes because they go from toasted to burned very quickly. Let cool before chopping and adding to the food processor.