This dip is one of my favourites, it's tangy, earthy, and while it works great as a dip, it can also be slathered on a piece of toast with fresh tomatoes, and eaten for breakfast!  As someone who regularly eats salad for breakfast, this type of food makes me happy.

Ingredients

  • 3 roasted red bell peppers, you can use jarred peppers for ease
  • ½ cup bread crumbs, fresh or store-bought
  • ½ cup (or slightly more,) walnuts, lightly toasted on the stove top, reserve a couple chopped for garnish
  • 3 – 4 tablespoons extra-virgin olive oil divided*
  • 2 tablespoons pomegranate molasses*
  • 1 ½ tablespoons tomato paste
  • 1 garlic clove
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 1 teaspoon sumac (optional, adds a more acidic and lemony note to it)
  • 1 teaspoon sugar
  • ½ teaspoon salt or more to taste
  • Freshly ground black pepper

    Garnish:
  • Fresh mint or parsley
  • chopped walnuts
  • Pita bread, for serving

Instructions

  • In a food processor, place 3 tablespoons olive oil and all ingredients save for the garnishes into the bowl of a food processor, and process until it is well blended. I like a bit of texture in mine, but if you prefer, run it until it is creamy.
  • Plate it in a shallow bowl, or dish, drizzle the last tablespoon of oil over the top, add your garnishes, and serve with pita bread.

Notes

*If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons lemon juice.
*You can use less olive oil! If you are watching your oil intake, just reduce it here.