This roasted red pepper and walnut dip has a hint of spice, sweet, savory, and slighly smoky from roasting. It's a delicious vegan spread.
Servings: 4 people
- 3 Red Bell Peppers, sliced
- 1/4 cup Olive oil, divided
- Salt & Pepper
- 1/4 cup Walnuts, toasted
- 1 tbsp Chipotle Peppers in Adobo sauce any spicy pepper sauce/paste will work or even aleppo pepper seasoning
- 1 tbsp Sumac
- 1 tbsp Tomato Paste
- 1 tbsp Pomegranate Molasses
Roast the peppers in a 400 F oven drizzled with 2 tbsp of olive oil, salt, and pepper for about 30 minutes until soft and caramelized.
Let it slightly cool then add it to a food processor with all the other ingredients including the remaining 2 tbsp of olive oil. Pulse on low for a minute or so. It will be slightly chunky from the nut bits but overall smooth and tasty!
Drizzle with olive oil and garnish with chopped walnuts to serve! Enjoy with some warmed pita bread or vegetables to dip with.