Don’t just think of this as a dip! It makes a great sauce on top of chicken or roasted veggies like cauliflower. It also makes a great veggie sandwich spread.
I love this dip not just for it’s versatility, but because of how nutrient dense it is. It’s full of vital, sustaining ingredients that will make you feel nourished and satisfied.
As a snack I suggest serving this dip with your favorite veggies for the most health benefits, it’s also great with gluten free bread or crackers.
Roasted Red Pepper and Walnut Dip
yield: 3 cups
½ cup roasted walnuts, chopped
¼ cup roasted pine nuts
3 red bell peppers, roasted, peeled and seeded
4 small garlic cloves, peeled and chopped
1 tbs pomegranate molasses
3 tbs fresh lemon juice
1 tsp fresh ground cumin, toasted in a dry skillet
1 tsp aleppo pepper
½ cup extra-virgin olive oil
salt and freshly ground black pepper
In a food processor combine the roasted peppers, nuts, garlic, pomegranate molasses, lemon juice, aleppo and cumin. Blend until smooth, stopping to scrape down the sides of the food processor a couple of times. Add the olive oil and season with salt and pepper, blend until combined.
Transfer to a serving bowl and serve with veggies or gluten free bread/crackers. If you’re not consuming it immediately, it will hold in the refrigerator for about a week.
(Substitute ⅓ tsp cayenne and ⅔ tsp paprika for aleppo if needed.)
(Pomegranate molasses can be purchased, but I usually just reduce pom juice down to a syrup consistency.)
