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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Deep smoky sweetness, nutty richness, and a clean tangy finish, this is your next obsession sauce ✨

Ingredients

• 🫑 350 g roasted red peppers, drained well (1½ cups / 12.3 oz)
• 🌰 120 g walnuts, toasted (1 cup / 4.2 oz)
• 🍞 40 g breadcrumbs (½ cup / 1.4 oz)
• 🧄 8 g garlic (2 cloves / 0.28 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🫒 45 ml extra virgin olive oil (3 tbsp / 1½ fl oz)
• 🍯 10 ml honey or pomegranate molasses (2 tsp / 0.34 fl oz)
• 🌶️ 6 g Aleppo pepper or mild chili flakes (2 tsp / 0.21 oz)
• 🌿 3 g ground cumin (1 tsp / 0.11 oz)
• 🧂 5 g fine sea salt, to taste (¾ tsp / 0.18 oz)
• Optional finish
• 🌺 2 g ground sumac (½ tsp / 0.07 oz)
• 🌿 5 g chopped parsley (2 tbsp / 0.18 oz)

Preparation

• 1 Toast for depth Preheat the oven to 170°C (338°F). Toast walnuts on a tray for 8 minutes until fragrant. Cool 5 minutes.
• 2 Dry the peppers properly Pat roasted peppers dry with paper towels. Excess liquid makes the dip watery and dull.
• 3 Blend in the right order In a processor blend walnuts and breadcrumbs 20 seconds until sandy. Add peppers, garlic, cumin, Aleppo pepper, salt, honey or pomegranate molasses, and lemon juice. Blend 30–40 seconds until mostly smooth.
• 4 Emulsify for silkiness With the motor running, drizzle in olive oil slowly over 20 seconds. Blend 15 seconds more until glossy and thick.
• 5 Adjust the texture If too thick, add 10–15 ml cold water (2–3 tsp / 0.34–0.5 fl oz). If too loose, blend in 10 g breadcrumbs (2 tbsp / 0.35 oz).
• 6 Plate like a restaurant Spread on a black plate. Make a swirl with a spoon, drizzle a little olive oil, then finish with optional sumac and parsley.

Timing details

Nutrition

Estimated values per serving.

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