Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses
Photo by Scott Phillips

Ingredients

  • 1 Tbs. pomegranate molasses (available online at Kalustyans.com); more as needed
  • ¾ cup walnuts, lightly toasted
  • 1 Tbs. pine nuts, toasted (optional)
  • ½ tsp. kosher salt; more as needed
  • ¼ cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth
  • 1 Tbs. extra-virgin olive oil; more for garnish
  • ½ tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish
  • + 4 more ingredients
    • 1 Tbs. fresh lemon juice; more as needed
    • 2 large red bell peppers (about 1-¼ lb.), roasted, peeled, and seeded
    • 2 small mildly hot red chiles (such as Fresno or red jalapeño), roasted, peeled, and seeded
    • ½ tsp. granulated sugar

Finely chop the walnuts in a food processor. Blot the peppers and chiles dry with paper towels. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, salt, and sugar to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed t...

View full recipe at Fine Cooking

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