Gluten Free Smoky Roasted Red Pepper Dip
This smoky, vibrant dip is the kind of thing that disappears fast at any gathering — rich, deeply flavored, and just a little addictive. Charring whole red bell peppers under the broiler until blistered and sweet is the move that makes everything else fall into place, layering in that signature smokiness before a single spice even hits the bowl. Toasted walnuts bring body and a subtle nuttiness, while smoked paprika, cumin, cayenne, and a spoonful of pomegranate molasses push the flavor somewhere genuinely special. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just straightforward, confident cooking. The whole thing comes together in a food processor and serves six, making it an easy win for parties, mezze spreads, or a weeknight snack situation. Finish it with a drizzle of olive oil and a scatter of fresh parsley and it looks as good as it tastes.
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Learn more →Ingredients
6 servings
- 3 large red bell peppers
- 2 tbsp olive oil, divided
- ¾ cup raw walnuts
- 2 cloves garlic, peeled
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses
- ½ tsp salt, plus more to taste
For serving
- 1 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the whole red bell peppers on a foil-lined baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 15–18 minutes total.
- 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel away and discard the charred skins, then remove the stems and seeds. Do not rinse — the residual char adds flavor.
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