Directions:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.
- Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
- Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.82 Kcal (2335 kJ) | ||
| Calories from fat | 313.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.88g | 54% | |
|---|---|---|---|
| Sodium | 15.41mg | 1% | |
| Potassium | 398.89mg | 8% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 41.22g | 165% | |
| Dietary Fiber | 9.96g | 40% | |
| Protein | 4.91g | 10% | |
| Vitamin C | 242.9mg | 405% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 104.3mg | 579% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.61 Kcal (593 kJ) | ||
| Calories from fat | 79.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 54% | |
|---|---|---|---|
| Sodium | 3.91mg | 1% | |
| Potassium | 101.26mg | 8% | |
| Total Carbs | 14.02g | 18% | |
| Sugars | 10.46g | 165% | |
| Dietary Fiber | 2.53g | 40% | |
| Protein | 1.25g | 10% | |
| Vitamin C | 61.7mg | 405% | |
| Vitamin A | 1.5mg | 197% | |
| Iron | 26.5mg | 579% | |
| Calcium | 15.4mg | 6% | |
* 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.
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