Red Pepper And Walnut Dip Recipe


MethodMain Ingredient


 Red bell peppers3 Medium
 Walnuts3 Ounce (3/4 Cup)
 Crushed whole wheat crackers1⁄4 Cup (4 tbs)
 Pomegranate molasses1 Tablespoon
 Fresh lemon juice1 Tablespoon
 Ground cumin1⁄2 Teaspoon
 Aleppo pepper/1/4 teaspoon crushed red pepper1⁄2 Teaspoon
 Extra virgin olive oil1 Tablespoon
 Freshly ground black pepper To Taste
 Chopped parsley1 Tablespoon
 Fennel bulbs3 , cored and cut in wedges
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1211 Calories from Fat 667

% Daily Value*

Total Fat 78 g119.5%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 938.8 mg39.1%

Total Carbohydrates 121 g40.2%

Dietary Fiber 39.4 g157.4%

Sugars 23 g

Protein 29 g57%

Vitamin A 284% Vitamin C 998.1%

Calcium 50.4% Iron 65.5%

*Based on a 2000 Calorie diet


1. Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until their skins are blackened all over. Transfer the charred red peppers to a bowl and let them cool completely. Use a paper towel to wipe the charred skins from the cooled red peppers. Core the peeled red peppers, wipe away any remaining seeds, and coarsely chop the peeled red pepper flesh
2. In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle the Red Pepper and Walnut Dip with olive oil, garnish with the chopped parsley and serve with the fennel wedges.