Prep time
Cook time
Total time
Recipe type: Appetizer/Snack
Cuisine: Middle Eastern
Serves: 2 cups
  • 2 large red bell peppers, seeded/cored then roughly chopped
  • ½ cup walnuts
  • ½ cup chopped scallions (~3 - 4 scallions)
  • 1 clove garlic, minced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. + 2 tsp. extra virgin olive oil
  • 1 Tbsp. + 1 tsp. pomegranate molasses
  • 1 tsp. ground cumin
  • ½ tsp. red pepper flakes
  • ¼ cup whole wheat bread crumbs
  • Salt to taste
  1. Preheat oven to 425 °F (220 °C).
  2. Add red peppers to non-stick pan and drizzle with 1 tsp. olive oil. Toss to coat then roast for 30 minutes, tossing half way through, until skins are almost charred.
  3. While peppers are roasting, add walnuts to non-stick frying pan and lightly toast over medium heat until fragrant, about 1 – 2 minutes.
  4. Once roasted, add peppers to food processor along with all ingredients except breadcrumbs and salt. Blend until well combined. More blending = smoother texture; less blending = chunkier texture ( we like it chunky).
  5. Stir in breadcrumbs and add salt (and extra spice) to taste.
  6. Scrape into a bowl and make a well in the center with the back of a spoon. Drizzle with 1 tsp. each of olive oil and pomegranate molasses.
  7. Top with walnuts and mint sprig if desired.
  8. Dig in!
*Pomegranate Molasses is available at Middle Eastern markets or in the international sections of many grocery stores. If you have a hard time tracking it down you can easily make your own by reducing pomegranate juice with lemon juice and sugar (recipe at:
**Nutrition information calculated using
Nutrition Information
Serving size: ¼ cup Calories: 111.9 Fat: 8.8 Saturated fat: 1.0 Unsaturated fat: 7.8 Trans fat: 0 Carbohydrates: 7.2 Sugar: 2.9 Sodium: 28.5 Fiber: 1.3 Protein: 2.1 Cholesterol: 0
Recipe by Erika Brown R.D. at