Recipe courtesy of ‘Coffee & Quinoa’ Food blog
- 1 TBSP crushed red pepper flakes or 1 small red chili
- 1/2 TSP ground cumin
- 3/4 cup walnuts, toasted
- 1/4 cup American Kitchen® Italian Bread Crumbs
- 1/4 cup extra-virgin olive oil, plus more to serve
- 2 TBSP pomegranate molasses
- 1/4 cup tomato paste
- 2 to 3 roasted red peppers
- 1/2 to 1 cup warm water
- 1/2 TSP fine-grain sea salt
- Place a rack at the top of your oven and preheat your broiler. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side up.
- Broil peppers until skins are charred. This will vary greatly based on your broiler. Remove from oven and, using a pair of tongs, place the peppers in a large zip lock bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
- Once peppers are slightly cooled, peel off and discard the charred black skins. It's OK if some bits of skin still cling to the pepper.
- Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. You can blend for less time to leave the dip a bit chunky, or puree for longer until completely smooth.
- Scrape into a serving bowl. Serve with pita or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
Cooking & preparation time shown is Minutes.
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