Description
A vegan Middle-Eastern roasted red pepper and walnut dip sweetened with pomegranate molasses.
Ingredients
- 1 Red Bell Pepper, Halved And Seeded
- ¾ cups Walnuts
- ¼ cups Fresh Bread Crumbs
- ½ cups (about 3-4) Chopped Scallions, Green Parts Only
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1 teaspoon Ground Cumin
- ¾ teaspoons Kosher Salt
- 1 Tablespoon Pomegranate Molasses
- ½ teaspoons Red Pepper Flakes
- ¼ cups Olive Oil, Plus More For Serving
- 2 Tablespoons Warm Water
- Soft Pita Triangles, For Serving
Preparation
Heat oven to broil. Place pepper on an aluminum foil-lined baking sheet and broil, turning occasionally, until charred and soft, about 15–20 minutes. Wrap the pepper up in the foil it was just roasted on and allow to cool slightly. One cooled, peel the skin off of the red pepper and set aside.
Prepare the fresh bread crumbs by pulsing stale white bread in your food processor. Toast the walnuts. Set both aside.
Combine roasted pepper pieces, scallions, lemon juice, cumin, salt, pomegranate molasses, red pepper flakes, and olive oil in a food processor and purée until smooth. Add bread crumbs and water and pulse to combine. Season to taste with more salt, if desired.
Scrape spread onto a plate or into a bowl and make a well in the center with the back of a spoon. Drizzle with a glug of olive oil and a sprinkle of crushed walnuts, if desired.
Serve with soft pita triangles.
Recipe adapted from New York Times.
