If you’ve never tried this Middle Eastern roasted red pepper and walnut dip, you’re in for a treat. In this lighter take on the traditional recipe, we’ve swapped in balsamic vinegar for pomegranate molasses and extra walnuts for breadcrumbs. Instead of a grainy texture, we’ve pureed the mixture for a smooth consistency. Serve with crudités or warm whole-wheat pita.
Ingredients
3/4 cup raw unsalted walnuts, lightly toasted
1/2 cup jarred roasted red peppers (about two)
1/3 cup chopped red onion (about ½ small)
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 tsp fresh lemon juice
1 tsp ground cumin
1 tsp kosher salt
1 tsp red pepper flakes, such as Aleppo
Directions
In a blender or food processor, puree ingredients until smooth, about one minute. (If you’d prefer a grainier texture, process by pulsing.) Scrape into a bowl.
Enjoy with pita, baked tortilla chips, carrots, celery, cucumbers, peppers, or other crunchy veggies, or even place a spoonful on your salad for extra flavor.
Makes 1-1/4 cups
