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Syrian Walnut Dip

Prep Time:

20 Minutes

Cook Time:

10 Minutes

Serves:

Serves approx 8

Level:

Beginner

About the Recipe

This dip made with roasted red peppers, tomatoes, herbs and spices is a real crowd pleaser. Serve it as part of a mezze, with chicken or fish or with raw vegetables to make delicious vegan canapés.

Ingredients

200g walnuts soaked over-night in cold water

Jar roasted red peppers

6 sun-dried tomatoes

2 cloves garlic

1/2 tsp chilli flakes

Slice of old bread, torn into pieces

Chopped coriander or parsley

Zest and juice of half a lemon

2 tbsp pomegranate molasses

Olive oil

Salt and pepper

Pomegranate molasses

Preparation



Drain the liquid from the jar of peppers then place in a food processor and blitz until smooth.  Add chopped sun-dried tomatoes, garlic, chilli, the bread and the zest and juice of the lemon.  Blitz until smooth.  Add the walnuts and pulse until they are chopped into smaller pieces but do not blitz them to make a smooth paste, the idea is that you keep some texture in the walnuts.  Transfer the mix to a mixing bowl, add the chopped coriander then season with salt and pepper to taste, add a generous glug of good quality olive oil then give it a quick mix and serve.




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