Traditionally this dip is made with walnuts but in this version pistachios are used for a different flavor and texture. Great as a dip for toasted pita sprinkled with za’atar or as a sauce for fish and chicken.
Ingredients
- 3 large red bell peppers
- 3 tablespoons good olive oil
- 1/2 pita bread round
- 1 cup pistachios, roasted and lightly salted, plus extra for garnish, crushed
- 2 tablespoons Aleppo pepper or chili flakes
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- 2 tablespoons pomegranate molasses plus extra for drizzling
- Chili oil, to garnish
- Seasonal herbs, to garnish
Instructions
Oil and salt peppers and place under the broiler, flipping with tongs until charred on all sides. Place peppers in a bowl and cover with plastic wrap. Let sit for 10 minutes. Heat 1 tablespoon olive oil in a pan and toast the half pita round on both sides. Place pita in food processor. In the same pan, toss pistachios in oil for about 30 seconds. (In most cases the nuts are already roasted but this step will infuse the oil.) Place pistachios in the food processor with pita.
When peppers are cooled, peel off as much charred skin as possible, then remove the ribs and seeds. Add peppers to food processor along with the pita bread and nuts. Add Aleppo pepper, tahini, lemon juice, smoked paprika and pomegranate molasses, then pulse until mostly smooth. Salt to taste.
To serve: Place pepper mixture in a serving bowl and drizzle with more molasses, chili oil, chopped pistachios, smoked paprika and seasonal herbs. Toast some additional pita and season with za’atar for dipping.
