Many years ago, I was given the recipe for this addicting roasted red pepper and walnut dip by writer Dahlia Carmel. It was the first time I’d encountered pomegranate molasses’ unique tangy flavor, but I’ve used it many times since. The vibrant dip has become a staple at countless parties, including summer open houses and our huge Thanksgiving buffets. We love it served with batons of jicama, the crunchy tuber known as Mexican potato. Originally, I roasted the peppers but, when time is short, I’ve been known to use those in jars (preferably without additives) that I rinse and blot dry.
1 pound roasted and peeled red peppers (see note above)
1 large jalapeño pepper, seeds and membranes removed
1 large clove garlic
1 cup walnut pieces
1/2 cup breadcrumbs
2 to 3 tablespoons pomegranate molasses
Juice of 1 lemon
Pinch of sugar
1 teaspoon salt or to taste
1 teaspoon ground cumin
Aleppo pepper or paprika to taste
1/2+ cup olive oil
- In a food processor, combine the peppers, jalapeño, and garlic and pulse until chopped. Add the walnuts and bread crumbs and process into a coarse purée. Add the molasses, lemon juice, sugar, salt, cumin, and Aleppo pepper and process until smooth.
- With the motor running, slowly pour in the olive oil. Adjust the flavors as needed. Refrigerate for a least a couple of hours to let the flavors blend. Serve at room temperature with pita bread triangles or raw vegetables like jicama.