Description
Healthy and festive, this Spicy Roasted Red Pepper and Walnut Dip is quick to put together and a superb party appetizer. It’s lighter than a hummus, so you don’t fill up too fast. Post-party, it can be put to good use as a sandwich spread.
Ingredients
- 1 cup Walnuts Halves, Divided
- 1 jar (12 Oz. Size) Roasted Peppers With Garlic In Oil (Reserve Oil)
- 1 clove (small) Roasted Garlic, From Jar Of Red Peppers
- ½ cups Canned Chickpeas
- 1 teaspoon Lemon Juice
- ½ teaspoons Smoked Paprika
- ¾ teaspoons Kosher Salt
- 1 Tablespoon Pomegranate Molasses
- Parsley, To Garnish
- 1 Lemon Zest, For Garnish
- Crackers Or Crostini Toasts For Dipping
Preparation
Roast walnuts on a rimmed baking sheet at 350ºF for about 5 minutes until nuts start to turn light brown and smell toasty. Place ½ cup walnuts in the bowl of a food processor. Pulse until a coarse meal is formed.
Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, lemon juice, seasonings and pomegranate molasses. Blend to a smooth puree. You can add more chickpeas if you want to create a thicker dip.
Transfer the dip to a small bowl and pour a bit of reserved oil from the red pepper jar on top for a thin coat to preserve the dip.
Before serving, crush some of the extra walnut pieces, chopped parsley and some lemon zest to garnish the top. Alternatively, you can spread this on top of the crostini toasts for a handheld appetizer.
