• 15minutes
  • 806calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup roasted red pepper, drained, chopped

  2. 1/2 cup walnuts , grilled, chopped

  3. 1/2 cup soft breadcrumbs, grilled (see note above)

  4. 1 chili pepper , seeded, finely chopped (jalapeno)

  5. 1 tablespoon liquid honey

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon fresh ground black pepper

  9. 2 tablespoons olive oil

  10. 2 garlic cloves , finely chopped

  11. 2 tablespoons fresh parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. In food processor or blender, reduce in puree roasted red peppers, walnuts, soft breadcrumbs, chili pepper, honey, cumin, salt and pepper.

  2. Without stopping the food processor or blender, add oil in a thin dribble.

  3. Add garlic and mix. (You can do this step in advance and put it in an airtight container. It will be good for up to 2 days in the fridge).

  4. When ready to serve, add parsley and mix.

  5. Note : to obtain a good breadcrumbs, crumble fresh bread, spread on a baking sheet and cook in a preheated oven at 350 F for about 10 minutes.


Send feedback