Description
This Mediterranean version of the roasted red pepper dip adds lots of garlic, lemon juice, pomegranate molasses and walnuts, for an addictively delicious combination of sweet, salty, sour and bitter.
Ingredients
Scale
- Makes around 2 cups
- 1 cup roasted red peppers, roughly chopped
- 2/3 cup panko breadcrumbs
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tbsp fresh lemon juice
- 4 cloves garlic
- 2 tsp cumin seeds
- 1/2 tsp salt
- 1 tbsp pomegranate molasses
- 1/2 tsp dried hot red pepper flakes
- 3/4 cup extra-virgin olive oil
Instructions
- Using a food processor, pulse the roasted red peppers, panko, walnuts and lemon juice until mostly blended.
- Using a mortar and pestle, grind down the garlic, salt and cumin into a smooth paste. (Alternatively, you can also use the flat of a knife to mash together the garlic and salt, and replace the cumin seed with ground cumin.) Scrape into the food processor, along with the pomegranate molasses and red pepper flakes. Pulse again until you have a smooth paste.
- Running the food processor on low speed, gradually pour in the oil in a thin stream until all the oil is incorporated. The dip should look thick and glossy, but not pasty or dry - if necessary, stir in a little water, a tablespoon or two at a time, until you get to the right consistency.
- Transfer to a pretty serving bowl and serve right away with crackers, pita or vegetables for dipping.
- (Dip can also be prepared up to three days in advance. Wrap tightly with plastic wrap, and refrigerate until ready to use.)
- Prep Time: 15 mins
- Category: Appetiser