A Traditional Middle Eastern Red Pepper Dip
Unlike hummus this dip has yet to make it into the American household fridge, but I'm telling you this is WAY better - and super easy! Perfect on flatbreads, to dip with pita chips, or with your next chicken breast. The one tip I have for this dip is the longer it sits in your fridge the more flavors it develops.
Photos by Jessica Marx
Video by Benjamin Wiseman
Total Time: 35 minutes
Serves: 6-8 people
- 4 red pepper
- 1/4 - 1/2 cup extra virgin olive oil
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp aleppo pepper (or pepper flakes)
- 2 garlic cloves, peeled
- 1 cup walnuts, toasted
- 1/4 cup pita chips
- 3 tbsp pomegranate molasses
- 2 lemon, juiced
1. Preheat the oven to 450F degrees.
2. Place the peppers on a sheet tray, sprinkle with olive oil, and roast for 30-35 minutes in the oven. Turn the peppers occasionally so the skin blackens on all sides.
3. Reserve the peppers in a bowl, cover with saran wrap, or a lid. This step is very important for peeling the peppers. (The moisture from the steam loosens the skin, which makes it easier to peel the peppers).
4. When the peppers have cooled down - peel, and discard the seeds.
5. In a food processor, add peppers, seasonings, garlic and olive oil. Pulse for 1 minute or until well combined.
6. Add the walnuts, pita chips - and pulse for another 2 minutes until well combined.
7. To finish off add the pomegranate molasses, and lemon juice - pulse for 30 seconds.
8. Voila you've got yourself a delicious dip to impress everyone with!
P.S. you can buy jarred roasted peppers if you want to skip step 1-4 but the flavor is a little different :)