Roasted Red Pepper and Walnut Dip Recipe

Smoky roasted peppers and earthy toasted walnuts elevate this roasted red pepper and walnut dip to a sophisticated favorite you’ll always want at the heart of your appetizer table. It’s delicious with warm pita toasts, crunchy crudités, grilled halloumi skewers, a chilled glass of rosé; in fact most things.

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Roasted Red Pepper and Walnut Dip Recipe Ingredients

• $3/4$ cup pomegranate juice (or 4 teaspoons of pomegranate molasses)
• $1/2$ cup walnuts
• 3 tablespoons unseasoned bread crumbs
• 1 tablespoon lemon juice
• 1 (16-ounce) jar roasted red peppers, drained
• $1/4$ teaspoon cayenne pepper
• $1/4$ teaspoon ground cumin, plus more for garnish
• 1 tablespoon olive oil, plus 1 teaspoon for garnish
• Salt to taste
• Pita Toasts, for serving

How To Make Roasted Red Pepper and Walnut Dip Recipe

1. Reduce the pomegranate juice: If you are not using store-bought pomegranate molasses, start by pouring the pomegranate juice into a small saucepan. Bring it to a boil over a medium-high heat, then reduce the heat to medium and let it simmer uncovered. Cook for about 6 minutes, or until the juice has reduced to a thick, syrupy consistency measuring about 2 tablespoons. Set this aside to cool and continue thickening.
2. Toast the walnuts: Place the walnuts in a dry skillet over medium-high heat. Toss them frequently for about 2 minutes until they are fragrant and lightly golden. Be careful not to let them burn, as walnuts can turn bitter quickly. Remove them from the pan and let them cool.
3. Grind the dry base: Place the cooled toasted walnuts and the bread crumbs into the bowl of a food processor. Pulse the mixture until the nuts are finely ground and well-integrated with the bread crumbs, creating a coarse, sandy texture that will provide the body for the dip.
4. Blend the aromatics: Add the cooled pomegranate reduction (or molasses), lemon juice, drained roasted red peppers, cayenne pepper, and cumin to the food processor. Process the mixture until it is completely smooth and turns a vibrant, deep red color.
5. Emulsify the dip: While the food processor is running, slowly pour in the 1 tablespoon of olive oil in a thin, steady stream. This emulsification process ensures the dip is glossy and perfectly smooth. Once the oil is incorporated, stop the processor and season the dip with salt to your preferred taste.
6. Garnish and serve: Transfer the dip to a shallow serving bowl. Use the back of a spoon to create a few swirls on the surface. Sprinkle with an extra pinch of cumin and drizzle with the remaining teaspoon of olive oil. Serve immediately alongside warm, crispy pita toasts.

Recipe Tips

• Peppers Preparation: If using jarred peppers, make sure to drain them thoroughly and even pat them dry with a paper towel. Excess brine can make the dip too watery and dilute the intense nutty flavor.
• The “Muhammara” Origin: This recipe is a variation of the classic Middle Eastern dip known as Muhammara. For a more authentic texture, you can leave the walnuts slightly coarser rather than processing them into a complete paste.
• Bread Crumb Substitute: For a gluten-free version, you can substitute the bread crumbs with gluten-free crackers or simply add a few more walnuts to help thicken the consistency.
• Heat Control: The $1/4$ teaspoon of cayenne provides a gentle warmth. If you prefer a spicier dip, increase the cayenne or add a teaspoon of Aleppo pepper flakes for a traditional smoky kick.

What To Serve With Roasted Red Pepper and Walnut Dip Recipe?

This Roasted Red Pepper and Walnut Dip Recipe is a bold, savory spread that needs a crunchy or salty pairing! A plate of Warm Pita Toasts is the quintessential choice for scooping up the thick, creamy dip. For a fresher touch, a platter of Sliced Persian Cucumbers and Radishes adds a lovely refreshing snap that pairs perfectly with the smoky peppers! A side of Marinated Feta Cheese or a Chilled Glass of Sauvignon Blanc pairs wonderfully with the tart pomegranate and cumin notes.

How To Store Roasted Red Pepper and Walnut Dip Recipe

• Refrigerate: Store the dip in an airtight container for up to 5 days. The flavors actually improve after 24 hours as the garlic and spices meld with the walnuts.
• Serving Leftovers: If the dip has thickened too much in the fridge, let it sit at room temperature for 20 minutes and give it a quick stir before serving.
• Freezing: This dip freezes surprisingly well! Place it in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight and give it a vigorous stir to restore the emulsion before serving.

Roasted Red Pepper and Walnut Dip Recipe Nutrition Facts

• Calories: 165 kcal (per $1/4$ cup serving)
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 310 mg
• Total Carbohydrates: 14 g
• Protein: 3 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients used.

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