Archive for August 1st, 2022

This roasted red pepper dip popped into my life via America’s Test Kitchen, a show we routinely watch to fall asleep to. I was incredibly intrigued when they mentioned that this is a Syrian version of our Spanish favourite, Romesco Sauce. This tasty dip uses Aleppo pepper flakes and sumac which I don’t use regularly in my cooking but had some at home. Like Romesco, it uses a nut to thicken the dip but Instead of almond flour, the recipe calls for toasted walnuts. Boy, what a difference, the walnuts lend a delicious earthy flavour. This dip is definitely going to be in our repertoire.


Makes about 250 mL (1 cup)


  • 2 red peppers, roasted and peeled
  • 60 mL EVOO, divided (additional may be required)
  • 113 g shelled, toasted walnuts
  • 15 g roasted garlic purée
  • 30 g tomato paste
  • 15 mL pomegranate molasses I used (see notes)
  • 5 g Aleppo pepper flaked
  • 5 g sumac
  • 2-3 g salt


  1. Toast the walnuts with a little of the olive oil until golden and you can smell them. Allow to cool.
  2. Combine all of the ingredients in the bowl of your small food processor (I used a magic bullet because I wanted it smooth) and process until smooth. You may wish to add olive oil until the desired consistency is achieved.
  3. Garnish with a few chopped, toasted walnuts.


  • The recipe I used had quite a bit of breadcrumb which I have deleted from the recipe because I found it made the dip too thick and thickened it as the dip aged. I prefer a slightly runnier dip.
  • I substituted the balsamic vinegar for the pomegranate molasses because I didn’t have any and it was fine, to be honest, it’s just a building flavour and doesn’t depend on it entirely.
  • We used the dip as a topping for lamb burgers we had and it was OUTSTANDING!


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