Red Pepper and Walnut Dip with Fennel Spears

Name: Red Pepper and Walnut Dip with Fennel Spears
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons Aleppo pepper or 1/4 teaspoon crushed red pepper; 454 grams Fennel bu , cored and cut in wedges; 1 teaspoons ground cumin; 1 Tbsp fresh lemon juice; 1 Tbsp extra-virgin olive oil, plus more for drizzling; 1 Tbsp chopped parsley; 1 Tbsp pomegranate molasses; 3 mediums red bell peppers; 8 servings Salt and freshly ground pepper; 85 grams 3/4 cup walnuts; 59 milliliters crushed whole-wheat crackers

Red Pepper and Walnut Dip with Fennel Spears might be just the hor d'oeuvre you are searching for. This recipe serves 8. One serving contains 133 calories, 3g of protein, and 9g of fat. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a dairy free diet. If you have salt and pepper, fennel bulbs, bell peppers, and a few other ingredients on hand, you can make it.

Instructions

Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over.

Ingredients you will need

Red Pepper

Equipment you will use

Grill

Tongs

Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Bowl

In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl.

Ingredients you will need

Pomegranate Molasses