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1 cup walnuts
1 large garlic clove, peeled
1 jar roasted red peppers, drained
1/2 Serrano chili, seeds removed
2 tablespoons olive oil
2 tablespoons pomegranate molasses
1/2 tablespoon apple cider vinegar
1/4 teaspoon smoked paprika
Salt to taste



Using a food processor with the steel blade add your walnuts and garlic clove, then pulse until the walnuts and garlic have broken down.

Add the roasted red peppers, Serrano chili, olive oil, pomegranate molasses, apple cider vinegar, smoked paprika, and salt. Blend to a smooth paste.

Place the dip into a serving bowl and top with finely chopped walnuts, a drizzle of pomegranate molasses, and a little sumac (optional). Then serve! This dip goes well with kebabs, crudités, chicken, or even crackers. If you want to kick this dip up a notch, add a little more garlic, paprika, and Serrano chili.