Roasted Red Pepper Dip with Pomegranate Molasses

I first had this exotic and unusual dip at a local restaurant called The Blue Room when it was owned and run by chef Chris Schlesinger. When I couldn’t figure out the ingredients, Chris gave me the list and wow! I have been making it often every since.

The most unusual ingredient is the pomegranate molasses, considered by some to be the balsamic vinegar of the future. A deep red, tart, almost astringent, thick syrup, the name molasses is somewhat of a misnomer, as its sweetness comes from the concentration of the fruit rather than from sugar.

Roasted Red Pepper Dip with Pomegranate Molasses
Prep time: 
Total time: 
Serves: 2 cups
  • 1 tablespoon olive oil
  • 1 Spanish onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon light brown sugar
  • 1 tablespoon ground cumin seed
  • 3 roasted red bell peppers
  • 1 cup toasted walnuts
  • juice of 1 lime
  • 2 tablespoons Pomegranate molasses
  • 3 tablespoons chopped fresh Italian flat leaf parsley leaves
  1. Place a large skillet over medium high heat and when it is hot, add the oil. Add the onion, garlic, brown sugar and cumin and cook until the onion is slightly caramelized, about 10 minutes. Transfer to a food processor fitted with a steel blade, add the remaining ingredients and process until smooth.
  2. Transfer to a small serving bowl. Cover and refrigerate at least one hour and up to 2 days. Serve garnished with parsley.