By Gabriella
Roasted Red Pepper & Walnut Dip
A muhammara-style dip of roasted peppers and toasted walnuts, sharpened with pomegranate molasses so it tastes bright and smoky instead of merely sweet.
- Course
- Appetizers
- Time
- 35 min
- Servings
- 8
Cooking Notes
- Drain the roasted peppers thoroughly before blending. Too much packing liquid makes the dip loose and washes out the concentrated roasted flavor you want from the peppers.
- Toast the walnuts before adding them. Gentle toasting deepens their flavor and helps the dip taste nutty and savory rather than simply thickened with ground nuts.
- Balance the finished dip with acidity and salt after blending. Roasted peppers are naturally sweet, so the dip often needs a sharper final adjustment to keep it from tasting flat.
Recipe Card
Roasted Red Pepper & Walnut Dip
By Gabriella
- Category
- Appetizers
- Total Time
- 35 min
- Difficulty
- Easy
Servings: 8
Ingredients
- 4 roasted red peppers, drained
- 1 1/2 cups walnuts, toasted
- 1/2 cup fine breadcrumbs
- 2 tbsp pomegranate molasses
- 1 clove garlic
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- Kosher salt
- Mint leaves, for serving
Instructions
- 1
Toast the walnuts in a dry skillet until they smell nutty, then set aside a small handful for the top.
- 2
Pat the roasted peppers very dry so the finished dip holds its shape rather than weeping on the plate.
- 3
Pulse the peppers, walnuts, breadcrumbs, garlic, cumin, pepper flakes, and pomegranate molasses to a coarse paste.
- 4
Stream in the olive oil with the machine running, then season with salt and more molasses until it tastes lively.
- 5
Spread it into a shallow bowl, swirl the surface, and finish with reserved walnuts, a pour of oil, and torn mint.
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