Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

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


  • ½ tsp. granulated sugar
  • ¾ cup walnuts, lightly toasted
  • 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
  • 1 Tbs. extra-virgin olive oil; more for garnish
  • ½ tsp. kosher salt; more as needed
  • 1 Tbs. pine nuts, toasted (optional)
  • + 4 more ingredients
    • 1 Tbs. fresh lemon juice; more as needed
    • ¼ cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth
    • 1 Tbs. pomegranate molasses (available online at; more as needed
    • ½ tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish

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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