Roasted Red Pepper Dip with Pomegranate Molasses

The brilliant, edible red seeds of the pomegranate fruit have a sweet tart flavor. Their juice is a favorite in martinis and easily made into a delicious syrup.

Makes 2 cups

Ingredients:

  • 1 Tablespoon olive oil
  • 1 medium white onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2 tablespoon ground cumin
  • 3 large red bell pepper, roasted, peeled and seeded
  • 1 medium lime, juiced
  • 2 tablespoons pomegranate molasses
  • 3 tablespoons fresh Italian parsley, chopped

    Instructions:

    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, stirring until the onion is slightly caramelized, about 10 minutes. Transfer to a food processor. Add peppers, lime and molasses, and process until smooth.
    Transfer to a serving bowl, cover, and refrigerate for at least 1 hour and up to 2 days to let the flavors develop. Serve with pita wedges, crostini or chips. Garnished with chopped parsley.

    Terri's Tips:

  • If you can't find pomegranate molasses just make your own by cooking 1 cup pomegranate juice and 1/2 cup sugar in small saucepan until reduced by half.
  • Commercially prepared roasted red peppers are good but if you want to improve this recipe, roast your own red pepper by placing under broiler until charred, place in plastic bag until skins come away from pepper, peel, slice and remove seeds.