3 large red bell peppers, roasted and peeled (or use from a jar)
¼ cup Italian parsley
1–2 fat cloves garlic
1 teaspoon freshly squeezed lemon juice
2 teaspoon ground cumin
½ teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses ( see recipe in the notes)
½ teaspoon Aleppo chili flakes (or regular chili flakes), and more to taste
4 tablespoons olive oil
1-2 teaspoons honey, more to taste
1 cup walnuts, lightly toasted
½- ¾ cup fresh bread crumbs
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts
and bread crumbs into a food processor, and pulse repeatedly until combined, but not completely
smooth. Leave a little texture.
Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
Taste and adjust salt, honey and chili flakes to your liking.
At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate
seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.
To make one cup of pomegranate molasses, place the following ingredients into a heavy bottomed, medium sized pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium low heat, uncovered, for 1 to 1 ¼ hours until it has reduced all the way down to 1 cup. It will thicken as it cools.
- 4 cups 100% pomegranate juice ( unsweetened)
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Pour into a little glass jar, and let cool completely before storing in the fridge.The molasses will keep up to 6 months in the fridge. Feel free to make a smaller batch, but you may need to lower cooking temp.
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