Shivangi Rao
By Shivangi Rao
Course Condiments, Side Dish, Vegetarian Dishes
Servings 3


  • 4 tbsp extra virgin olive oil
  • 3 large red bell peppers or 5 small red bell peppers
  • 1 cup raw or roasted walnuts
  • 1 large garlic clove
  • 1 tbsp pomegranate molasses or more to taste. Get a pomegranate molasses with no sugar added! I like Sadaf's Pomegrante Molasses or Just Date Syrup’s Just Pomegranate Syrup
  • 1/2 tsp salt
  • 1/2 tsp Aleppo pepper cayenne pepper, or crushed red pepper


  • Preheat oven to 425 degrees F.
  • Cut bell peppers in 2-inch slices.
  • Lay on a lined baking sheet and drizzle olive oil on top.
  • Place in oven and roast until fully roasted and slightly browned.
  • Remove from the oven and let cool.
  • Add all ingredients listed above along with roasted red peppers in a food processor. Process until smooth.
  • Taste and adjust seasonings as needed.
  • Serve immediately with pita or veggies! Note: Keeps in the fridge in an airtight container for 5 days.
Tried this recipe?Mention @raodyrecipes if you like it!

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