Roasted Harissa Red Onion and Walnut Dip

Name: Roasted Harissa Red Onion and Walnut Dip
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) red onions, large, halved, root end left intact, skin removed; 1 cup (120 g) raw walnuts, halves or pieces; 2½ tbsp (45 g) harissa paste (red pepper paste with spices); 3 clove (30 g) garlic cloves, large, minced; 3 tbsp (45 ml) extra-virgin olive oil, divided; 2 tbsp (30 ml) fresh lemon juice; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; ½ tbsp (8 ml) pomegranate molasses (optional for tang) (optional)

From the MyKitchenBank Kitchen

A smoky, richly spiced North African dip made by roasting red onions until caramelized, then blending them with toasted walnuts, harissa paste, and garlic. The roasting deepens the onions' natural sweetness while the walnuts add body and earthiness. Serve warm or at room temperature with pita, crackers, or vegetables for dipping.

Prep: 15 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 1½ cups (360 ml)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Line a baking sheet with parchment paper
Have all ingredients measured and ready before you begin

1
Toast the walnuts
- Place the raw walnuts in a dry 8-inch (20 cm) skillet over medium heat.
- Toast, stirring frequently with a wooden spoon, for 5–7 minutes until fragrant and lightly golden.
- Watch carefully to avoid burning.
- Transfer to a plate and let cool for 2–3 minutes.
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Ready when: Walnuts are fragrant and light golden; aroma fills the kitchen
Tip: Don't skip toasting—it deepens the walnut flavor significantly and removes moisture.
2
Roast the onion halvesOven 425°F / 220°C
- Toss the red onion halves with 2 tbsp (30 ml) of the olive oil, then place them cut-side down on the parchment-lined baking sheet.
- Roast at 425°F (220°C) for 35–40 minutes.
- The cut side should turn deep caramel brown and the flesh should be completely tender when a knife pierces it easily.
- The skin side will char slightly, which is desirable.
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Ready when: Cut side is deep caramel brown; onion is very tender when pierced with a knife
Tip: Place onions cut-side down so they make direct contact with the hot pan, which creates the caramelization.
3
Cool and scoop roasted onions
- Remove the baking sheet from the oven and let the onions cool for 5 minutes until they're cool enough to handle.
- Using a spoon, scoop the soft, roasted flesh away from the charred skin and transfer to a food processor.
- Discard the skins.
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Ready when: Onion flesh separates easily from the skin and is soft throughout
Tip: Don't discard any of the caramelized flesh—it's where the flavor is concentrated.
4
Blend the dip base
- Add the toasted walnuts, minced garlic, harissa paste, lemon juice, remaining 1 tbsp (15 ml) olive oil, kosher salt, and black pepper to the food processor with the roasted onions.
- Pulse 8–10 times until the mixture reaches a coarse, chunky consistency with some texture remaining.
- Do not over-blend into a smooth paste—you want some nuttiness and texture to come through.
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Ready when: Mixture is coarse and chunky with visible walnut and onion pieces, not a smooth paste
Tip: Pulse rather than running the food processor continuously to maintain texture.
5
Taste and adjust
- Transfer the dip to a bowl and taste.
- Stir in the pomegranate molasses if using (it adds pleasant tartness).
- Add more salt or a squeeze of lemon juice if needed.
- The dip should be rich and spiced with a subtle sweetness from the caramelized onions and a pleasant heat from the harissa.
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Ready when: Flavors are well-balanced with harissa heat and caramelized sweetness
Tip: Taste as you adjust—harissa strength varies by brand, so you may not need the full amount.

Good to know

Tips

This dip is best served at room temperature or warm, as chilling dulls its spice and caramelized sweetness.
Make a double batch—it keeps well and makes a great addition to cheese boards, grain bowls, or as a spread for sandwiches.
If your harissa is very spicy, start with 2 tbsp (36 g) and add more after tasting the finished dip.
Serve with warmed pita bread, crispy pita chips, fresh vegetables (cucumber, bell pepper, radish), or crackers for scooping.

Make ahead

Prepare up to 2 days ahead: cover and refrigerate. Bring to room temperature for 20 minutes before serving for best flavor, or warm gently in a skillet over low heat with a splash of olive oil, stirring occasionally until warmed through (about 5 minutes).

Storage & reheating

Room temperature (covered): up to 4 hours. Refrigerator (airtight container): up to 4 days. Freezer: up to 2 months. Thaw overnight in the refrigerator and warm as described above.

Substitutions

raw walnuts, halves or pieces → roasted hazelnuts or toasted almonds. Use the same weight; hazelnuts add a slightly sweeter note, almonds are milder.
harissa paste (red pepper paste with spices) → 2 tbsp (30 g) roasted red pepper paste mixed with ½ tsp (2.5 g) Aleppo pepper and a pinch of cayenne. Approximates harissa heat and flavor if unavailable; adjust cayenne to taste.
pomegranate molasses (optional for tang) → ½ tbsp (8 ml) red wine vinegar or sherry vinegar. Provides acidity; less fruity but still brightens the dip.
fresh lemon juice → lime juice. Delivers similar acidity with a slightly different citrus character.