Description
A vibrant roasted red pepper and walnut dip blended with pomegranate molasses and warm spices, served with golden spiced flatbread.
Ingredients
Units
Scale
- 2 large roasted red bell peppers, roasted and peeled
- 1 cup toasted walnuts
- 2 cloves garlic
- 1/4 cup plain breadcrumbs
- 2 tablespoons pomegranate molasses
- 1/4 cup olive oil plus extra for garnish
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 4 flatbreads cut into wedges
- 2 tablespoons olive oil for bread
- 1 teaspoon ground paprika
Instructions
- Preheat oven to 375 F.
- Add roasted peppers, toasted walnuts, garlic, breadcrumbs, pomegranate molasses, olive oil, cumin, red pepper flakes, and salt to a food processor. Blend until slightly textured and mostly smooth.
- Line a baking sheet with parchment paper and arrange flatbread wedges.
- Brush bread with olive oil and sprinkle with paprika.
- Bake for 8 to 10 minutes until golden and crisp.
- Transfer dip to a serving bowl and drizzle with olive oil.
- Serve with warm spiced bread.
Notes
- Toast walnuts lightly for deeper flavor.
- Let the dip rest 30 minutes before serving.
- Adjust spice to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg