Description
This vibrant dip combines roasted red peppers and crunchy walnuts, creating a flavorful Mediterranean-inspired treat that’s perfect for any gathering!
Ingredients
Scale
- 2 large roasted red peppers, peeled and chopped
- 1 cup walnuts, toasted
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt, to taste
Instructions
- Gather all ingredients on your countertop.
- In a dry skillet over medium heat, toast the walnuts for about 5 minutes until golden brown. Stir occasionally to prevent burning.
- In a food processor, combine roasted red peppers, toasted walnuts, garlic cloves, cumin, pomegranate molasses, olive oil, and lemon juice. Pulse until smooth yet slightly textured.
- Taste the mixture and adjust seasoning with more salt or lemon juice if needed.
- Transfer to a bowl and refrigerate for at least one hour to let flavors meld.
- Serve chilled with pita chips or fresh veggies.
Nutrition
- Serving Size: 30g
- Calories: 100
- Sugar: 2g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra spice, add cayenne pepper or red pepper flakes. Pecans can be substituted for walnuts if desired. Leftovers can be stored in an airtight container in the fridge for up to one week.