This brightly hued, roasted red pepper dip hails from Syria, and its signature ingredient is sweet and tangy pomegranate molasses. Toasted walnuts and bread crumbs give the flavorful dip delicious texture and earthiness, while Aleppo chili flakes add heat. Make this ahead, and right before serving, top with crushed walnuts, parsley leaves, a drizzle of olive oil, and fresh pomegranate seeds.
3 large red bell peppers, roasted and peeled (or use from a jar)
1/4 cup Italian parsley leaves, picked
1 fat clove garlic
1 teaspoon freshly squeezed lemon juice
2 teaspoons ground cumin
1/2 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses
1/2 teaspoon Aleppo chili flakes (or regular chili flakes), more to taste
4 tablespoons olive oil
2 teaspoons honey, more to taste
1 cup walnuts, lightly toasted
3/4 cup fresh bread crumbs
Garnish: olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves
Serve with warm pita bread
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and pulse repeatedly until combined, but not too smooth.
Add walnuts and bread crumbs, and pulse until combined, but again, not too smooth.
Taste and adjust salt, honey, and chili flakes to your liking.
At this point, you can refrigerate, covered, up to 2 days.
Right before serving, place in a medium bowl. With the back of a spoon, make a circular well in the dip and drizzle with olive oil. Top with more crushed walnuts, fresh pomegranate seeds and a few parsley leaves.