Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

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

Ingredients

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

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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