by Erica Perez August 10, 2016

This spread is a tasty Turkish mash-up of super-foods including roasted red peppers, walnuts, pomegranate molasses, cumin, and Aleppo pepper. It's a cinch to make in the food processor. Serve it as a dip with warm pita, or use it as a spread on grilled meats or veggies.

Recipe by Linda Carucci, author of Cooking School Secrets for Real World Cooks, second edition.

Makes about 1 cup


1 slice Italian or French bread (optional)
1 cup walnuts, toasted
1 cup roasted red bell pepper strips, homemade or jarred (rinse first, if using jarred)
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste, preferably from a tube
1 teaspoon ground cumin, toasted
1 teaspoon kosher salt
1/2 to 1 teaspoon coarsely ground Aleppo pepper
1/2 teaspoon Hungarian Paprika
About 1 teaspoon sugar, optional


If using, tear the bread into pieces, place in a food processor, and process into crumbs. Add the walnuts, roasted peppers, olive oil, pomegranate molasses, tomato paste, cumin, kosher salt, and 1/2 teaspoon of the Aleppo pepper and process until smooth, scraping the sides occasionally. Taste and bring the flavors into balance by adding more salt, Aleppo pepper, pomegranate molasses, and/or sugar, as necessary to achieve a bright and vibrant flavor. Transfer to a bowl and let stand for 20 minutes for the flavors to meld. Taste again before serving and adjust the seasoning, if necessary.

Erica Perez
Erica Perez


Leave a comment

Also in Recipes

Sake Penicillin Cocktail with Matcha Rim
Sake Penicillin Cocktail with Matcha Rim

by Glenny Schmidt March 15, 2017

A new twist on the Penicillin, this drink combines the subtle floral notes of sake, a pop of citrus, and warm honey sweetness to balance out the bite of Japanese whisky.

Continue Reading

Grand Lake Veggie Dip
Grand Lake Veggie Dip

by Erica Perez March 01, 2017

Take your crudite game to the next level with some veggies from the farmer's market and this oh-so-easy dip, made with our Grand Lake Shake. It's got the perfect balance of onion, garlic and mustardy zing.

Continue Reading

Chile Colorado
Chile Colorado

by Erica Perez February 24, 2017

Traditionally, this dish is made using whole dried chiles, which are boiled in water, pureed into a paste and pushed through a strainer. But you can replicate the flavors quite closely using ground chiles as well.

Continue Reading