• 6servings
  • 128calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, C
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound red bell peppers (capsicums)

  2. 1/2 cup walnuts

  3. 3 cloves garlic , crushed

  4. 1/2 cup fresh bread crumbs (I used toasted whole wheat bread)

  5. 2 small fresh red chillies, seeded and finely chopped

  6. 2 Tbsp olive oil

  7. 1 tsp pomegranate syrup (I used honey as a substitute)

  8. 2 Tbsp lemon juice

  9. 1 tsp ground cumin (or heaping tsp coarsely gound cumin seeds)

  10. 1/2 tsp crushed red chili flakes

  11. Kosher salt

Instructions Jump to Ingredients ↑

  1. Cut the red bell peppers into large, flat pieces and place under a hot broiler until well blackened. Cool in a plastic bag. While cooling, chop the walnuts, garlic, and bread crumbs, place them in a blender or food processor, and process until finely grouind.

  2. Peel the peppers when cool, and place the peppers, chopped red chillies, olive oil, honey or pomegranate syrup, and lemon juice in the processor and process in short bursts. Transfer to a bowl and stir in the cumin and chili flakes. Season with kosher salt then cover and chill over night to let the flavors mellow. Serve a room temperature with fresh pita or other flat bread.


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