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.
2 large red bell peppers (about 1 1/4 lb.), halved and seeded
1 1/2 ounces whole-wheat pita or lavash
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses
2 teaspoons Aleppo pepper
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 large garlic clove, chopped
2/3 cup chopped toasted walnuts
Calcium 2% DV
Potassium 4% DV
Added sugars g
How to Make It
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.
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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