4 Serves
15 Mins
Place the roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, cumin, garlic, and olive oil into a food processor.
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Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
59 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
304 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Pulse the mixture until it reaches a coarse, spreadable consistency, then season with salt and pepper to taste.
Transfer the dip to a serving bowl and garnish with a drizzle of extra virgin olive oil before serving.
23
g2
g78
g
Colombian
American