Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

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


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