Smoky Roasted Pepper and Walnut Dip

Ingredients

• 1 cup roasted red peppers from jar, drained
• 0.5 cup toasted walnut pieces
• 2 tbsp almond flour
• 0.5 tsp toasted cumin seeds
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp pomegranate molasses
• 1 tbsp tomato puree
• 1 tsp Aleppo pepper flakes
• 1 tsp smoked paprika
• 1 tsp kosher salt

Instructions

1. Pulse red peppers, walnuts, almond flour, and cumin. Add olive oil, lemon juice, pomegranate molasses, tomato purée, Aleppo pepper, and paprika; blend smooth. Season with salt.
2. Transfer to a bowl; swirl top and drizzle with olive oil and chopped walnuts.
3. Keeps 1 week refrigerated.

Active Compounds

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May Support

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