According to the psychology of colour, red is associated with warmth and comfort, it evokes strong emotions, and has been known to create feelings of excitement.
Looking at this dip, we couldn’t agree more!
The bright red flesh of bell peppers are what gives this dip its sex appeal, but that same beautiful pigment reflects a nutritional backbone rich in carotenoids—a potent antioxidant that helps prevent against disease. And, yes, the rumours are true! Bell peppers do in fact contain more than twice the amount of vitamin C found in a typical orange.
Paired with walnuts and olive oil, this dip is rich in heart-healthy monounsaturated fats and omega-3 fatty acids. No matter how you scoop it—with pita, lavash, fresh veggies, or on top of grilled meat—this dip will bring you a lot of goodness!
- 1 cup toasted walnuts
- ¼ cup breadcrumbs (whole wheat, gluten-free, whatever you prefer)
- ½ lb (8 oz) jarred roasted red peppers (about 2 large peppers)
- 1 large clove garlic, crushed
- 1 Tbsp tomato paste
- 2 Tbsp pomegranate molasses, plus more for drizzling if desired
- 1 Tbsp red wine vinegar
- ¾ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp sea salt, plus more to taste as needed
- Freshly ground pepper, to taste
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp water, or more or less as needed
Optional garnish: Freshly chopped parsley, pomegranate molasses, and (when in season) pomegranate seeds
To serve: Pita, lavash, or an assortment of fresh veggies.
1. Place the walnuts and breadcrumbs in the Blendtec jar (or jar of another high-speed blender or bowl of a food processor) and process until the walnuts are finely ground.
2. Add in the roasted red peppers, garlic, tomato paste, pomegranate molasses, red wine vinegar, cumin, paprika, salt, and pepper and process until smooth. With the motor running, slowly pour in the olive oil until it’s incorporated. If the mixture is too thick, add water a tablespoon at a time.
3. Taste and adjust seasoning.
4. Cover and refrigerate until ready to eat. Just before serving, sprinkle with parsley, pomegranate molasses, and pomegranate seeds, if using.