Roasted Red Pepper Dip is a delectable and flavorful appetizer or condiment that combines the smoky and slightly sweet taste of roasted red bell peppers with various complementary ingredients. This versatile dip is a crowd-pleaser and can be served at gatherings, parties, or as a delightful addition to your everyday meals. Here’s a description of this delectable dip:
- 2 large red bell peppers, roasted, peeled, and deseeded
- 1 cup walnuts, toasted
- 2-3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper or red pepper flakes (adjust to taste)
- Salt to taste
- Roast the Bell Peppers: Place the whole red bell peppers on a baking sheet and roast in a preheated oven at 425°F (220°C) until charred and blistered on all sides. Remove from the oven, place in a bowl, and let them steam for about 15 minutes. Peel off the charred skin, remove the seeds, and set aside
Prepare the Muhammara: In a food processor, combine the roasted red peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, lemon juice, ground cumin, Aleppo pepper or red pepper flakes, and salt. Blend until smooth and creamy. Serve with pita bread, pita chips or fresh vegetables.