Red Pepper and Walnut Dip

By Realtychick

Ingredients

• 3 medium red bell peppers
• 3/4 cup walnuts (3 ounces)
• 1/4 cup crushed whole-wheat crackers
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 tablespoon chopped parsley
• Fennel bulbs, cored and cut in wedges

Details

Servings 2

Preparation

Step 1

Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over. Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

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 with olive oil and garnish with the parsley. Serve the dip with the fennel wedges.

Can be made 2 days ahead and chilled. Great with veggies if you don't like the fennel.