Description
As a dip, a sandwich spread, or as a sauce with a protein, this roasted red pepper and pomegranate dip makes for a stunning presentation that is the perfect combination of smokey, sweet and savory.
Ingredients
Scale
- 1 10-12- ounce jar roasted red peppers (drained)
- 1/2 cup marcona almonds
- 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
- 1 tablespoons pomegranate molasses
- 3/4 teaspoon smoked paprika
- 2 garlic cloves (minced)
- Sea salt (to taste)
- 5 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped parsley (for sprinkling)
- Toasted bread (pita, or vegetables for serving)
Instructions
- In a food processor or blender, combine all ingredients except parsley. Blend until smooth, scraping down sides as necessary. Season to taste with salt and pepper. Spoon into a bowl, sprinkle with parsley, and serve. Dip can be made ahead of time and refrigerated until serving.
- Category: Appetizer