Roasted Red Pepper and Walnut Dip with Pomegranate Molasses

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, smoky dip featuring roasted peppers and walnuts, balanced with tangy pomegranate molasses. This Mediterranean-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs red bell peppers, walnuts, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 2 whole red bell peppers on a baking sheet and roast for 25 minutes, turning occasionally, until skin is blistered and blackened.
  2. Step 2: Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stems and seeds, then chop peppers finely.
  3. Step 3: In a food processor, combine chopped roasted peppers, 1/2 cup toasted walnuts, 2 tbsp pomegranate molasses, 2 minced garlic cloves, and 1 tbsp lemon juice. Process for 1 minute until smooth.
  4. Step 4: With processor running, slowly pour in 1/4 cup olive oil. Process for 1 more minute, then season with salt to taste until well blended.

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