- 2-3 tbsp pomegranate molasses
- 3 red bell peppers
- 3 tbsp bread crumbs
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 tsp chili flakes
- 1 clove garlic minced, or sub garlic-infused oil
- 1/2 cup raw walnuts loosely chopped
- 1 tbsp olive oil
- 2 tbsp lemon juice
- If making your own pomegranate molasses*, heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer (low/medium low) and cook for 20-30 minutes or until reduced by half. Set aside to cool. Otherwise, use store-bought.
- In the meantime, heat oven to 450 degrees F (232 C) and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.
- To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.
- Taste and adjust flavor as needed, adding more lemon for acidity, garlic for “zing,” chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.
- Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Let come to room temperature before enjoying – I like it warm.
Recipe by Minimalist Baker