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Turkish Red Pepper & Walnut Dip



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1 lb. red bell peppers
1/2 cup walnuts
1/2 cup fresh bread crumbs (I used toasted whole wheat bread)
2 small fresh red chillies, seeded and finely chopped
2 tbsp. olive oil
1 tsp. pomegranate syrup
2 tbsp. lemon juice
1 tsp. ground cumin
Kosher salt, to taste
Mint, for garnish


  1. 1
    Cut the red bell peppers into large, flat pieces and place under a hot broiler until well blackened. Cool in a plastic bag. While cooling, chop the walnuts, garlic, and bread crumbs, place them in a blender or food processor, and process until finely ground.
  2. 2
    Peel the peppers when cool, and place the peppers, chopped red chillies, olive oil, honey or pomegranate syrup, and lemon juice in the processor and process in short bursts. Transfer to a bowl and stir in the cumin and chili flakes. Season with kosher salt then cover and chill over night to let the flavors mellow. Serve a room temperature with fresh pita or any other flat bread.


1. I used toasted whole wheat bread for about 7mins at 200ºF oven and let it rest for 5mins before putting it in the blender.

2. If you dont want it spicy seeded and finely chopped the chillies.

3. If you can't find pomegranate syrup you can use honey as substitute.

4. Wine Pairing: Chardonnay.

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preparation methods
cuisines European, Mediterranean
dietary restrictions Halal
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