Name: Roasted Red Pepper Dip
Yield: Makes about 2 1/2 cups
Ingredients: 4 large red bell peppers; 2 tablespoons olive oil; 1 medium onion, chopped; 2 teaspoons ground cumin; 3 garlic cloves, minced; 2 tablespoons pomegranate molasses*; 1 tablespoon robust-flavored (dark) molasses; Pinch of cayenne pepper; *A thick pomegranate syrup, available at Middle Eastern markets and at some supermarkets.

Offer toasted pita bread triangles or toasted baguette slices with this tangy dip. It's nice with raw vegetables, too.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

4 large red bell peppers

2 tablespoons olive oil

1 medium onion, chopped

2 teaspoons ground cumin

3 garlic cloves, minced

2 tablespoons pomegranate molasses*

1 tablespoon robust-flavored (dark) molasses

Pinch of cayenne pepper

*A thick pomegranate syrup, available at Middle Eastern markets and at some supermarkets.

Preparation

Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.
Step 2
Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
Step 3
Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.

TagsDip Spreads Bell Pepper Vegetable Starter Snack Dairy Free Gluten Free Nut Free Vegetarian Easy Make Ahead Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes