Dips and Hummus, Uncategorized

Red Bell Pepper Dip


3/4 cup walnuts, chopped
1/2 cup scallions, chopped
1 red bell pepper, large, freshly roasted
2 teaspoons pomegranate molasses
1 teaspoon lemon juice, freshly squeezed
1 teaspoon ground cumin
1/4 teaspoon dried crushed chili flakes
1/4 teaspoon sweet paprika

To roast red bell pepper, char it on all sides directly over the flame of a gas stove. You can also roast it at 400°F until it has blistered all over. Once cooled, peel off the skin, remove the stem and seeds, and then chop.
Add roasted red pepper, scallions, 2 tablespoons of pomegranate molasses, lemon juice, cumin, and 1/2 teaspoon of Aleppo pepper flakes to a food processor and blend until smooth.
Stir in chopped walnuts.
Remove from food processor. Transfer into a bowl and serve with crudites.

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3 thoughts on “Red Bell Pepper Dip”

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