Smoky roasted peppers, toasted walnuts and tangy pomegranate seeds come together for a flavorful Middle Eastern-inspired dip.
Ingredients
- ⅔ cup walnuts
- 1 (16 oz) jar roasted red peppers
- 1 lime
- 1 tsp minced garlic
- 1 tsp ground cumin
- ¼ tsp crushed red pepper
- ½ cup pomegranate seeds, divided
Steps
- In a dry medium skillet, toast the walnuts on medium-high 2–3 min., until browned and fragrant, stirring occasionally. Set aside on a plate to cool.
- Meanwhile, drain the peppers and pat dry with paper towels. In a food processor, pulse the peppers, walnuts, juice of the lime, garlic, cumin, crushed red pepper, and ¼ cup pomegranate seeds until smooth. Season with salt.
- Transfer dip to a serving bowl and garnish with remaining pomegranate seeds.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Wheat-free
Tags
- 8 Minutes
- Superfast
- quick
- December 2017
- In Season
- Vegan
- party dip