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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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