Nitrate & Nitrite Free Gluten Free Smoky Roasted Red Pepper Dip
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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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