Crudites and Red Bell Pepper Dip

BY Rosane Oliveira, DVM, PhD

Our Red Bell Pepper Dip is a quick but elegant appetizer to set out for guests at your next special gathering. A fragrant roasted red pepper is blended with pomegranate molasses, scallions, lemon juice and cumin to make a creamy dip that gets crunch and texture from chopped walnuts that are mixed in at the end. Serve with your choice of fresh sliced vegetables, crackers or pita chips.

Ingredients

  • 3/4 cup walnuts, chopped
  • 1/2 cup scallions, chopped
  • 1 red bell pepper, large, freshly roasted
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper flakes
  • PREP TIME 10
  • COOK TIME 0
  • Serves 4

Directions

  1. To roast red bell pepper, char it on all sides directly over the flame of a gas stove. You can also roast it at 400°F until it has blistered all over. Once cooled, peel off the skin, remove the stem and seeds, and then chop.
  2. Add roasted red pepper, scallions, 2 tablespoons of pomegranate molasses, lemon juice, cumin, and 1/2 teaspoon of Aleppo pepper flakes to a food processor and blend until smooth.
  3. Stir in chopped walnuts.
  4. Remove from food processor. Transfer into a bowl and serve with crudites.

Note: Aleppo pepper can be found in Middle Eastern markets or food co-ops and grocery stores offering a wide selection of spices.  You can substitute it with Marash pepper (smokier with a little more heat) or Antebi pepper (fruitier and milder).  You may also use a mixture of equal parts of dried crushed chili flakes and sweet paprika.