Syrian Red Pepper Walnut Dip (Print Version)

Smoky red peppers and walnuts blended with pomegranate molasses create a bold Middle Eastern spread.

# Components:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (4.2 oz) walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (gluten-free optional)
05 - 1 tablespoon toasted sesame seeds (optional)

→ Spices

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon Aleppo pepper or red chili flakes (adjust to taste)
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tablespoons pomegranate molasses
12 - 2 tablespoons extra virgin olive oil, plus more for drizzling
13 - 1 to 2 tablespoons lemon juice (to taste)

# Preparation Steps:

01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20–25 minutes, turning occasionally, until skins are charred and blistered.
02 - Transfer roasted peppers to a bowl, cover with plastic wrap or plate, and let steam for 10 minutes. Peel off skins and remove seeds and stems.
03 - In a food processor, pulse roasted peppers, walnuts, garlic, breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until mixture is coarse.
04 - Add pomegranate molasses, olive oil, and lemon juice to the processor. Blend until smooth with some texture. Adjust seasoning as needed.
05 - Transfer to a shallow bowl, drizzle with olive oil, and sprinkle with toasted sesame seeds if using. Accompany with pita, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes like something you spent hours on, but your hands will be clean in under forty minutes.
  • The pomegranate molasses gives it a subtle tartness that makes people lean in for another bite and ask what that flavor is.
  • This dip bridges the gap between a simple appetizer and something that feels like you really know how to cook.
02 -
  • Don't skip the steaming step after roasting—it's what makes the skins peel off in satisfying sheets instead of shredding into the dip.
  • The food processor is your friend here, but don't over-process or you'll end up with something that tastes like wallpaper paste instead of a dip with character and texture.
03 -
  • Toast your walnuts yourself just before making this; store-bought toasted walnuts lose their flavor after a few weeks, and you'll taste the difference.
  • If you have access to a grill or open flame, char the peppers over fire instead of roasting them for an even deeper, smokier flavor that feels almost like magic.
Return