Red Pepper, Walnut, and Pomegranate Dip

Prep:10minCook:15min

This is a great dip for a party because you make it the night before, then chill overnight in the fridge. Bring it back to room temperature to serve. Serve with flatbreads, crudités, or crackers. Put a couple of red peppers on the grill or cheat with a 14 oz jar of roasted red peppers. Adjust the heat to your palate.

Updated at: Thu, 17 Aug 2023 08:00:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories148.9 kcal (7%)

Total Fat10.9 g (16%)

Carbs11.8 g (5%)

Sugars4.4 g (5%)

Protein3.1 g (6%)

Sodium53.3 mg (3%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

450 gramsred peppers

½ cupwalnuts

2cloves garlic

crushed

½ cupfresh breadcrumbs

2fresh red chilies

small, seeded and fine, y chopped

2 tblolive oil

1 tsppomegranate syrup

2 tbllemon juice

1 tspcumin seeds

coarsely ground

½ tspcrushed red chili flakes

Instructions

Step 1

Roast the peppers on the grill until the skins turn black. Cool in a plastic bag, then peel and chop finely. If using a jar of roasted red peppers, drain the oil before using or use 2 TBL of the oil in place of the olive oil.

Step 2

Put all ingredients except for sum in and chili flakes in a food processor, then pulse to combine. Stir in cumin and chili flakes, then season with salt and pepper to taste. Spoon into an airtight jar to chill overnight.