Course: Side Dish
Cuisine: Middle East
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 221.6kcal
Author: Amira
A delicious roasted red pepper and walnut dip from the Middle East.
Print Recipe


  • 3 red bell peppers about 1 pound.
  • 1 cup toasted whole walnut.
  • 2/3 cup bread crumbs
  • 2 Tablespoons pomegranate molasses.
  • 3 garlic cloves minced.
  • 1 1/2 Tablespoon lemon juice.
  • 1/2 teaspoon paprika.
  • 1/2 teaspoon salt or to taste.
  • 1/2 teaspoon ground cumin.
  • 1/4 teaspoon cayenne pepper more if you like more heat.
  • 1/2 teaspoon black pepper.
  • 1/4 cup olive oil extra for drizzling.


  • Pre heat oven to 400F.
  • Place peppers on a baking sheet lined with parchment paper and pop in the oven. Bake for 15-20 minutes.
  • Turn peppers to the other side and bake for another 15-20 minutes. (Note1)
  • In the food processor, blend together walnut and pepper until smooth.
  • Add bread crumbs and all the ingredients except for the olive oil. Mix everything well.
  • While your food processor still on add the olive oil and process until everything is well mixed.
  • Transfer to a bowl, drizzle with more olive oil, garnish with chopped walnuts and serve as a dip.


1) Peppers should be lightly charred and collapsed to indicate that they are done.
Nutrition Facts
Amount Per Serving
Calories 221.6 Calories from Fat 157
% Daily Value*
Fat 17.4g27%
Saturated Fat 1.9g12%
Polyunsaturated Fat 7.9g
Monounsaturated Fat 6.4g
Sodium 212.3mg9%
Potassium 210.8mg6%
Carbohydrates 15.3g5%
Fiber 2.7g11%
Sugar 5.6g6%
Protein 4.1g8%
Vitamin A 1870IU37%
Vitamin C 148.5mg180%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 221.6kcal | Carbohydrates: 15.3g | Protein: 4.1g | Fat: 17.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 7.9g | Monounsaturated Fat: 6.4g | Sodium: 212.3mg | Potassium: 210.8mg | Fiber: 2.7g | Sugar: 5.6g | Vitamin A: 1870IU | Vitamin C: 148.5mg | Calcium: 45mg | Iron: 1.4mg

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