Build a healthy "snack dinner" platter with this flavor-packed dip at the center--surround it with crunchy vegetables and whole-wheat flatbread for dipping, and add a tin of oil-packed sardines, olives, nuts, feta cheese, marinated artichokes, and some dried and fresh fruit for a colorful, well-rounded meal.

Ann Taylor Pittman
This Story Originally Appeared On


Credit: Jennifer Causey

Recipe Summary test

10 mins
25 mins
Serves 8 (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack in top position. Place bell pepper halves on a foil-lined baking sheet, skin sides up; flatten slightly by pressing with heel of hand. Broil until blackened, 8 to 10 minutes. Remove from oven, and wrap in foil used to line pan. Let stand 10 minutes. Rub off and discard skins.

  • Place pita in a food processor; process until coarsely ground, about 30 seconds. Add bell peppers, oil, pomegranate molasses, Aleppo pepper, cumin, salt, and garlic; process until smooth, stopping to scrape sides as needed. Add walnuts; pulse until almost smooth but with some small chunks, 4 to 5 times.

Nutrition Facts

121 calories; fat 9g; saturated fat 1g; protein 3g; carbohydrates 8g; fiber 2g; sodium 206mg; sugars 3g.