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About this recipe:
This is a Syrian dip made with roasted red peppers and walnuts. It's sweet and spicy and great for dipping toasted pitta into. Traditionally it should be made with pomegranate molasses, but don't worry if you can't find any as it's still delicious without and can be sweetened to taste with honey.
2 medium red bell peppers
50g fresh breadcrumbs
1 tablespoon fresh lemon juice
1/2 tablespoon pomegranate molasses (or honey)
1 teaspoon ground cumin
1 teaspoon red chilli flakes
1 crushed garlic clove
50g finely chopped walnuts
2 tablespoons olive oil, to finish
15 min › Cook:
30 min › Ready in:
Preheat the oven to 200 C / Gas 6.
Place the peppers whole onto a baking tray.
Roast in the preheated oven for about 30 minutes, turning them occasionally, until they start to blacken.
Place the peppers into a bowl and cover with cling film while they cool. When they’re cold enough peel away the skin and remove the seeds. There’s going to be pepper juice everywhere. Pat them dry.
Put the peppers in a bowl with the breadcrumbs, lemon juice, molasses, cumin, chilli flakes and garlic and blend. You’re going for a textured paste here, not a juice, so don’t over do it.
Stir in the walnuts and spoon into the container of your choice. Drizzle over the olive oil. Serve at room temperature with toasted pitta bread. See it on my blog
See this recipe on my blog
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