A middle Eastern dip made with red bell peppers and walnuts, this recipe is not only delicious but so healthy you'll want to eat it with everything! Serve as a dip with pita bread, pita chips, cut up vegetables, or as a topping for grilled fish, chicken or vegetables.
- Preheat oven to 375°. Spread walnuts on a baking sheet, and roast 8 minutes, or until light brown and fragrant. Remove from oven and let cool.
- Line another baking sheet with aluminum foil and place bell peppers on it. Raise the heat to 400 and roast peppers for 45 min, or until skins are black all over, turning occasionally. Transfer peppers to a glass bowl, and cover with plate. Let them steam and cool in the bowl for 15 to 30 minutes. Make sure they are cool enough to handle, then rub off blackened skins and remove seeds.
- Heat 2 tbsp olive oil in small skillet over medium heat. Add garlic, and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.
- Purée bell peppers, garlic, remaining olive oil, salt, and pomegranate molasses in food processor until smooth.
- Chop the walnuts coarsely. Add them to the food processor and pulse a few times so that they are broken into smaller pieces but you still have some chunks left (alternatively, if you prefer a smoother texture, process longer until smooth – I personally prefer the crunchy texture)
- Transfer to a serving bowl.
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