This recipe is a great one for a dip and a spread. Enjoy it just about any day. Total time to make would be about 15-20 minutes.


1 large roasted red pepper, jarred is great, or can make at home (see below)
¾ cup toasted walnuts
½ cup roughly chopped scallions (3-4)
1 tsp ground cumin
¾-1 tsp kosher salt (to taste)
1 tsp Aleppo or Marash pepper flakes (ok to use reg red pepper flakes too)
3 tsp pomegranate molasses
1 tsp lemon juice
5 tbsp olive oil
4-6 tbsp bread crumbs


  1. Make roasted pepper: Char pepper on grill or gas burner until blackened and soft on all sides. Place in bowl, covered with plastic wrap for 5-10 minutes to steam. Remove the skin and chop into large pieces.

  2. Toast walnuts: Place walnuts in single layer on parchment lined baking sheet and bake at 325˚ for 8-10 minutes or until lightly toasted.

  3. Add peppers, walnuts, scallions, cumin, salt, red pepper flakes, lemon juice, olive oil and TWO tsp of pomegranate molasses to food processor and process until mostly smooth.

  4. Add breadcrumbs 2 tbsp at a time and blend slowly until dip looks like it holds its shape; I used 4 tbsp.

  5. Place in shallow bowl or plate, make a large well in center. Drizzle with olive oil and 1 tsp pomegranate molasses. Serve with pita or as a side to kebabs/lamb.

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