Photo: Jennifer Causey
Active Time
10 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: 1/4 cup)

This classic dip originally hails from Syria and gets much of its robust flavor from toasty Aleppo pepper. It also includes roasted sweet red bell peppers, tannic and meaty toasted walnuts, and tart pomegranate molasses, which you can find at Mediterranean or Middle Eastern markets. You can process it until completely smooth, but we like leaving some small chunks of walnuts for more texture. Build a healthy “snack dinner” with this dip at the center—surround it with crunchy vegetables and whole-wheat flatbread for dipping, and add a tin of oil-packed sardines and some fruit for a well-rounded meal.

How to Make It

Step 1

Preheat broiler with oven rack in top position. Place bell pepper halves on a foil-lined baking sheet, skin sides up; flatten slightly by pressing with heel of hand. Broil until blackened, 8 to 10 minutes. Remove from oven, and wrap in foil used to line pan. Let stand 10 minutes. Rub off and discard skins.

Step 2

Place pita in a food processor; process until coarsely ground, about 30 seconds. Add bell peppers, oil, pomegranate molasses, Aleppo pepper, cumin, salt, and garlic; process until smooth, stopping to scrape sides as needed. Add walnuts; pulse until almost smooth but with some small chunks, 4 to 5 times.

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