Deep, smoky roasted red peppers meet toasted walnuts in this rich, coarsely blended dip, with pomegranate molasses adding a tangy-sweet edge and a little cumin and smoked paprika giving it real depth. Garlic and lemon juice keep the flavor bright, while a good drizzle of olive oil brings everything together into that classic, spreadable texture. Scattered with parsley and ruby pomegranate seeds, it looks as striking as it tastes, and it's a fantastic one to have on hand for a gluten free spread — pile it onto crackers, spoon it over grilled vegetables, or just dig in with a spoon. It comes together with pantry staples and one trip through the food processor, so there's no reason not to keep a batch in the fridge.
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Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast, turning once halfway through, for 20–25 minutes, until the skins are deeply charred and blistered all over.
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Pat the pepper flesh dry with a paper towel.
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