Description
This dip has all the flavors: sweet, salty, spicy, tangy, and umami. We’ve USED jarred peppers in this recipe, but if you’re feeling adventurous, make them from scratch by roasting 2 large red bell peppers in your oven. Serve it with celery, carrots, or Siete chips. So good!
Ingredients
Scale
- ¾ cup (180 ml) pomegranate juice
- ½ cup (60 g) walnuts
- 1 16 oz (450 g) jar roasted red peppers, drained
- 3 Tbsp breadcrumbs (gluten-free, optional)
- 1 small lemon, juiced
- 2 cloves garlic, minced
- ¼ tsp cayenne pepper
- ¼ tsp cumin
- ½ tsp smoked paprika
- Sea salt, to taste
Instructions
- Place the pomegranate juice in a small saucepan and bring to a boil. Reduce the heat and let simmer for 5-6 minutes, until it has reduced to about 2 Tbsp. Set aside to cool.
- Toast the walnuts in a nonstick skillet over medium-high heat for about 2 minutes, stirring frequently to make sure they don’t burn. Set aside to cool.
- Drain and rinse the roasted red peppers and pat dry.
- Place the walnuts and breadcrumbs in a food processor and process until they are finely ground. Add the pomegranate juice, red peppers, lemon juice, garlic, cayenne pepper, cumin, and smoked paprika and process until smooth.
- Scrape the dip out of the processor and into a serving bowl. Add salt to taste and stir.
- Serve with sliced veggies or pita chips.