Syrian Red Pepper Walnut Dip (Print Version)

Vibrant dip with roasted peppers, toasted walnuts, and pomegranate molasses for a smoky, tangy flavor.

# What You Need:

→ Vegetables

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

→ Nuts & Seeds

03 - 1 cup walnuts, lightly toasted
04 - 2 tablespoons breadcrumbs (use gluten-free if needed)
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)

# How To Make:

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

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but the whole thing comes together in under an hour with mostly hands-off roasting time.
  • The flavor is bold and complex without being difficult, hitting every note at once: smoky, tangy, nutty, and just spicy enough to wake you up.
  • One batch lasts all week in the fridge and gets better as the flavors marry, making it perfect for meal prep or impromptu entertaining.
02 -
  • The peppers must char properly—pale roasted peppers won't give you that essential smoky flavor, so embrace the blackness and don't pull them out early.
  • Toast your own walnuts if possible because raw walnuts taste flat and slightly bitter in comparison, and this dip deserves that nutty depth.
  • Taste and adjust as you add the molasses and lemon since everyone's palate is different and you might want more tang or less heat than the recipe suggests.
03 -
  • If you have a gas stove, you can char the peppers directly over the flame for an even deeper smoky flavor, turning them with tongs until fully blackened on all sides.
  • Don't skip toasting your walnuts—even a quick 5-minute toast in a dry pan brings out their richness and prevents the dip from tasting flat or one-dimensional.
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