1 ½ pounds red bell peppers
½ cup peanuts, toasted, ground
3 tablespoons quality breadcrumbs or sesame cracker crumbs
Juice of 1 lemon
4 teaspoons pomegranate molasses
¼ teaspoon red chile paste (or more to taste)
¼ teaspoon salt
¼ teaspoon cumin, ground
1 tablespoon peanut oil
- Roast the peppers over gas or under the broiler, turning until blackened and blistered all over. Place in bag to soften for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and leave to drain.
- Meanwhile, combine peanuts and breadcrumbs in a food processor and process until ﬁnely ground. Add the bell peppers, lemon juice and pomegranate molasses and blend until creamy. Add the chile paste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill overnight to allow the ﬂavors to mellow.
- When ready to serve, scrape the dip into a serving dish. Sprinkle with ground cumin and a drizzle of oil.
Recipe courtesy of The Peanut Institute. An Oldways photo.
Total Fat: 9g
Saturated Fat: 1g
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