x
Description

Serve this refreshing dip with pita, veggies, or as a spread on chicken or beef.

Ingredients:
  • 3 roasted red bell peppers*
  • ½ cup unsalted walnuts, toasted, coarsely chopped fine**
  • ¼ cup whole-wheat breadcrumbs
  • 2 garlic cloves, minced
  • 1 tablespoon pomegranate molasses***
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon red chili pepper flakes
  • ½ teaspoon ground cumin
  • 4 tablespoons olive oil, plus 1 teaspoon for garnish
  • Salt to taste
  • 1 to 2 tablespoons chopped parsley, for garnish
  • Pomegranate seeds, for garnish (optional)
Directions:

  1. Before you begin: Wash your hands.

  2. Combine red peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, red chili pepper flakes and cumin in a blender or food processor. Process the mixture until smooth, stopping to scrape down the side as needed.

  3. With the machine running, slowly pour in 4 tablespoons olive oil. Purée until smooth. Season with salt.
     
  4. Transfer to a serving bowl. Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.

Some notes to keep in mind when it comes to cooking red peppers.

  1. Roast them yourself: Preheat oven to 500°F. Cut peppers in quarters; remove seeds and membranes. Place peppers on a baking sheet skin side up. Roast in oven until skin blisters and blackens, about 8 to 10 minutes. Remove from the oven and transfer to a bowl. Cover bowl with plastic wrap.  Allow peppers to cool. When cooled, remove skins.
     
  2. Another option: For a quicker but slightly different result, substitute 1 (16-ounce) jar roasted red peppers, drained.

**Toast walnuts in a dry skillet over medium heat, shaking frequently, until lightly browned, about 5 minutes.

***Substitute pomegranate juice that has been reduced to a syrup. Bring ⅔ cup pomegranate juice to a boil in a small saucepan. Reduce the heat and simmer, uncovered, until juice is reduced to about 3 tablespoons, about 5 minutes. Allow to cool before using.

Nutrition Information:

Serving size: ¼ cup each
Serves 8

Calories: 140; Total fat: 12g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total carbohydrate: 9g; Dietary fiber: 2g; Sugars: 5g; Protein: 2g

Recipe Credit:

Zesty Roasted Red Pepper Recipe: www.eatright.org/recipes/snacks-and-sides/zesty-roasted-red-pepper-dip-recipe

 

Contributors: Roberta Duyff, MS, RD, FAND

Reviewers: Academy Staff RDNs