January 17, 2020
Created by Genevieve Daly, RDN, CD
15 minutes
Serves 8
  • 5 red bell peppers
  • 1 tsp salt
  • 2 lemons juiced
  • 1 tsp cumin
  • 1/2 tsp pomegranate syrup
  • 1 tsp Aleppo pepper
  • 5 oz walnuts

Over an open flame, char peppers until blackened. Transfer to a bowl and cover with saran wrap to steam, about 10 minutes.

Remove blackened skin, stems, ribs, and seeds from bell peppers and place in a food processor. Add salt, lemon juice, cumin, and pomegranate syrup and pulse until smooth. Slowly add walnuts until desired consistency is achieved. Adjust taste by adding additional lemon juice or salt.

Serve chilled with sliced pita bread, pita chips, or sliced vegetables.