When peppers hang heavy and red on the vine, this Syrian-born spread turns them into something unforgettable. Smoky roasted peppers, toasted walnuts and a whisper of pomegranate create a dip that’s sweet, tangy and deeply savory all at once. Scoop it with warm bread or spoon it over grilled vegetables straight from the garden.
⏱ Prep 15 min🔥 Cook 25 min👥 Serves 6📊 Level Easy
Ingredients for 6 people
3 large red bell peppers (about 500g / 1 lb)
1 cup (100g) walnut halves
1/2 cup (40g) fine dry breadcrumbs
2 tbsp (30ml) pomegranate molasses
2 tbsp (30ml) extra virgin olive oil, plus more for drizzling
1 tbsp (15ml) fresh lemon juice
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp Aleppo pepper or 1/4 tsp chili flakes
1/2 tsp fine sea salt, to taste
1 tbsp fresh pomegranate seeds and chopped parsley, to garnish (optional)
The Recipe
Roast the peppers directly over a gas flame, under a hot broiler, or on a grill, turning until the skins are blackened and blistered all over, about 12–15 minutes.
Transfer the peppers to a bowl and cover with a plate or wrap. Let them steam for 10 minutes, then peel away the charred skins, discard stems and seeds, and roughly chop the flesh.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant and lightly golden. Let cool, reserving a few for garnish.
Add the toasted walnuts to a food processor and pulse until coarsely ground.
Add the roasted peppers, breadcrumbs, pomegranate molasses, olive oil, lemon juice, garlic, cumin, Aleppo pepper and salt.
Blend until you reach a thick, slightly textured spread — stop before it turns fully smooth for authentic body.
Taste and adjust: add more salt for savoriness, lemon for brightness, or pomegranate molasses for tang.
Spoon into a shallow bowl, swirl the surface, and drizzle with olive oil. Scatter reserved walnuts, pomegranate seeds and parsley on top. Serve at room temperature.
