Red Pepper Dip with Walnuts and Pomegranate Molasses

August 2, 2012 by Kenmore

Do you need a recipe for making holiday food look and taste great? Guests eat with their eyes, so it’s important to make food look beautiful.


preparation time
30 mins

cook time




10 pieces whole-wheat pita bread 6 to 8-inch diameter

2 tablespoons cumin seeds

3 red bell peppers about 1 pound

1 piece whole-wheat pita bread 6-inch diameter

1 clove garlic medium or large

0.75 cup walnut pieces toasted, plus more for garnish

1.5 teaspoons hot paprika plus more for garnish

1 teaspoons cumin ground

1 tablespoons pomegranate molasses plus 1 teaspoon

1 tablespoons lemon juice freshly squeezed

1 tablespoons extra virgin olive oil

1.5 teaspoons kosher salt

0.25 teaspoons black pepper freshly ground

2 tablespoons pomegranate seeds (optional)

1 tablespoons pistachios chopped

1 sprig parsley


Make Pita Chips

Preheat oven to 350°F. Using scissors, cut off edge around the circumference of each pita. Split the pita into two round circles. Cut the circles in half. Cut each half into 3-4 triangles. Lay the triangles inner side up on baking sheet. Brush/spray each triangle with olive oil and cumin, then sprinkle generously with kosher salt and pepper. Toast until golden and lightly crisp (about 10 minutes).

Roast Peppers

Roast the bell peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap. Let stand about 15 minutes. Peel and discard skins, stems and seeds. Set peppers aside.

Make Dip

Combine bell peppers, piece of pita, garlic and walnut pieces in bowl of food processor; process for about 30 seconds. Add paprika, cumin, pomegranate molasses and process until smooth, about 30 more seconds. Add lemon juice, olive oil, kosher salt and black pepper. Pulse until combined.


Transfer to center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios. Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish center with a sprig of cilantro and serve. Makes 2-1/2 cups of dip. Serves 30.


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