Dippable, delectable and sharable, this Middle Eastern red pepper dip – made with Diamond’s Hot Honey Snack Walnuts – is packed with flavor. Ready in 5 minutes or less, this zingy, nutty and oh-so-delicious dip pairs well with pita bread and fresh veggies and makes for a great spread on sandwiches and wraps. Take it to the next level by topping it with a generous drizzle of hot honey for an unexpected sweet and spicy kick everyone will love.
Yield About 2 Cups Dip
Prep Time 5 Minutes
Total Time 5 Minutes
Directions
Yield About 2 Cups Dip
Prep Time 5 Minutes
Total Time 5 Minutes
Ingredients
- 16 oz jar roasted bell peppers, drained
- 3 Tbsp panko bread crumbs
- 1 Tbsp pomegranate molasses
- 1 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 tsp minced garlic
- ½ cup Diamond of California Hot Honey Walnuts
- ½ tsp cumin
- 1 tsp salt
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Directions
In a blender or food processor, combine all the ingredients. Pulse until everything is consistent in size but not smooth. Adjust salt, to taste, as needed.
Serve with pita as a dip, or as a spread on sandwiches. Store, covered, for up to 1 week in the fridge.
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