Roasted Red Pepper and Walnut Dip
Ingredients
- 3 large, sweet bell peppers, roasted, seeded, and peeled (about 1 1/2 cups)
- 1 1/2 cups walnut halves, lightly toasted
- 2-3 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil
- juice of one lemon
- 2 tablespoons pomegranate molasses
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 teaspoons Aleppo pepper
- salt, to taste
Instructions
- To roast the peppers, either use tongs to blacken them directly over a stovetop flame, or roast them in the oven at 400 degrees until the skins are blackened in spots. Toss the roasted peppers into a paper bag to let them cool--this will also help steam off the skins. When the peppers are cool enough to handle, peel off the skins and remove the seeds and ribs.
- Place the peppers and all of the remaining ingredients in a food processor or blender, and blend until fairly smooth.
- Serve this chilled or at room temperature, drizzled with a little more olive oil. This will keep well in the refrigerator for about a week.