Ingredients
Units
Scale
- 2 roasted red bell peppers, we recommend using homemade roasted red peppers , but you can use jarred ones as well.
- 1/2 cup Panko breadcrumbs or regular breadcrumbs
- 2 tbsp extra virgin olive oil and a little more as an optional garnish
- 1 tbsp pomegranate molasses and a little more as an optional garnish
- 1/2 cup walnuts, toasted, and a little more as an optional garnish. See Note 1
- 1 head of garlic or one clove of garlic ( see step 2 in the instructions below)
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- 1/2 tsp red wine vinegar
- 1/4 tsp salt
Instructions
- Refer to our roasted pepper post to learn how to roast red peppers
- If you are roasting your peppers, roast them with a head of garlic drizzled with olive oil and the top cut off. If you are using jarred red peppers, use one clove of raw garlic or roast a head of garlic
- Place roasted peppers, garlic, and the remaining ingredients in the food processor and process until is still a little chunky.
- Serve on a plate garnished with fresh parsley, extra virgin olive oil, pomegranate molasses, and chopped walnuts.
Notes
- Toast walnuts in the oven at 375ºF for 5-7 minutes.
- Want to make it gluten-free? Simply use GF bread crumbs.
- Want to make it smoky? Use Smoked paprika or Pimenton de la Vera (Smoked parpika from Spain)
- Prep Time: 5
- Cook Time: 45
- Category: Dips
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 63
- Sugar: 2.5 g
- Sodium: 50.7 mg
- Fat: 5.2 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.9 g
- Protein: 1 g
- Cholesterol: 0 mg