This sweet and tangy dip is perfect served with veggie sticks and pita chips, but would also be delicious spooned over chicken or shrimp.
Ingredients
- ⅔ cup walnuts
- 1 (16 oz) jar roasted red pepper
- 1 lime
- 1 tsp minced garlic
- 1 tsp ground cumin
- ¼ tsp red chili flakes
- ½ cup pomegranate seeds
Steps
- In a dry medium skillet, toast the walnuts on medium-high 2–3 min., until browned and fragrant, stirring occasionally. Set aside on a plate to cool.
- Meanwhile, drain the peppers and pat dry with paper towels. In a food processor, pulse the peppers, walnuts, juice of the lime, garlic, cumin, chili flakes, and ¼ cup pomegranate seeds until smooth. Season with salt (in moderation).
- Transfer dip to a serving bowl and garnish with remaining pomegranate seeds.
Tags
- December 2017
- In Season
- Fresh
Nutrition information
- Calories 95kcal 5%
- Fat 5.5g 8%
- Saturated fat 0.5g 3%
- Carbs 10.7g 4%
- Sodium 5mg <1%
- 5.9g sugar
- 3.4g fiber
- 2.5g protein
- 0mg cholesterol
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