Description
This roasted red pepper and walnut spread is quite popular in the Middle East and you’ll understand why when you make it and discover you can’t stop eating it.
Ingredients
- 4 tablespoons olive oil, divided
- 1 ¼ cups raw walnut halves
- ⅓ cup fresh breadcrumbs
- 1 cup fire-roasted red bell peppers – peeled, seeded, coarsely chopped
- 2 garlic cloves, crushed
- 2 tablespoons lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon salt, plus more if needed
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon chopped Italian parsley for garnish
Instructions
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned
- about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown
- 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts
- toasted bread crumbs
- garlic
- lemon juice
- pomegranate molasses
- salt
- paprika
- Aleppo pepper flakes
- cumin
- and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off
- scraping mixture down occasionally
- until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled
- about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts
- a drizzle of olive oil
- pepper flakes
- and chopped parsley.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 2 hrs 18 mins
Servings: 6