This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.
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Servings: 12 quarter cup servings; makes about 3 cups
Time: About 15 minutes active; less than 30 minutes total unless making homemade pomegranate molasses, then about an hour total
For Pomegranate Molasses:
1 cup pomegranate juice
2 tablespoons sugar
1/2 lemon, juiced
3 large red peppers
1 small red hot pepper
3 ounces walnuts, toasted
2/3 cup breadcrumbs
4 garlic cloves
1/2 lemon, juiced
3 tablespoons pomegranate molasses
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1. To make pomegranate molasses, add juices and sugar to a small pot. Bring to a boil over medium heat and simmer up to 45 minutes to thicken—should reduce down to about 1/4 cup.
2. Roast sweet and hot red peppers until a broiler or over stovetop until black and charred. Let cool.
3. When peppers and molasses are ready, put those and the remaining ingredients in a food processor. Puree until very smooth. Server with pita chips.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.