Roasted Red Pepper and Walnut Dip (Ellie Krieger) Recipe

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Roasted Red Pepper and Walnut Dip (Ellie Krieger)
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  1. Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
  2. Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
  3. Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
  4. Serve with pita toasts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 80.6 Kcal (337 kJ)
Calories from fat 57.66 Kcal
% Daily Value*
Total Fat 6.41g 10%
Sodium 8.08mg 0%
Potassium 98.24mg 2%
Total Carbs 4.67g 2%
Sugars 3.33g 13%
Dietary Fiber 0.65g 3%
Protein 1.99g 4%
Vitamin C 4.4mg 7%
Iron 1.2mg 7%
Calcium 10.2mg 1%
Amount Per 100 g
Calories 199.84 Kcal (837 kJ)
Calories from fat 142.97 Kcal
% Daily Value*
Total Fat 15.89g 10%
Sodium 20.04mg 0%
Potassium 243.58mg 2%
Total Carbs 11.57g 2%
Sugars 8.26g 13%
Dietary Fiber 1.62g 3%
Protein 4.93g 4%
Vitamin C 11mg 7%
Iron 3mg 7%
Calcium 25.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 2

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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