Roasted Bell Pepper & Walnut Dip
Equipment
- Mortar & Pestle or Food Processor
Ingredients
- 1 1 14 oz jar roasted red bell pepper about 2 large(see notes to roast at home)
- 1/3 cup raw or toasted walnuts coarsely chopped and leave a few whole for garnish
- 1 tsp ground cumin
- 2 small cloves garlic
- 1 tsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses or 1 tbsp balsamic vinegar
- 1/2 tsp cayenne ground, or use as needed
- 2 tbsp breadcrumbs more as needed
- kosher salt to taste
Instructions
- Drain and pat the roasted peppers dry, and place in a food processor or mortar. Add half the raw walnuts, the breadcrumbs, lemon juice, tomato paste, molasses, cumin, chilli and garlic. Process until well combined until has a coarse texture. Stir the remaining walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses, cayenne, and salt to taste –for intense flavor.
- Spoon the dip into a shallow bowl or plate, and drizzle with a little olive oil. Serve at room temperature.
Notes
Preheat the oven to 400°F. Place the bell peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Place the roast peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds.
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