Appetizer

Roasted Red Pepper & Walnut Dip with Charred Bread & Pomegranate Molasses

Name: Roasted Red Pepper & Walnut Dip with Charred Bread & Pomegranate Molasses
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 cup roasted red peppers from a jar, drained; ¾ cup raw walnut pieces; 3 tbsp extra-virgin olive oil, plus more for serving; 1½ tbsp pomegranate molasses, plus 1 tsp for garnish; 1 clove garlic, minced; ½ tsp ground cumin; juice of ½ lemon; salt & black pepper; 1 piece focaccia or thick sourdough, torn into pieces; 2 tbsp fresh pomegranate seeds (optional garnish); 1 tbsp fresh parsley, chopped

Sweet roasted peppers (from a jar, no shame) blend with toasted walnuts, olive oil, and a splash of pomegranate molasses into a silky, sophisticated dip. Serve with torn charred bread and a drizzle of more molasses for drama.

526calper serving 12gprotein 57gcarbs 30gfat 10min prep 8min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this