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Author Notes: Roasted bell pepper and walnut dip -specialty from Middle East —maayeka
Makes 2 cups
- Prep time - 15 min Cooking time - 10 min Cuisine - Arabic Type - Dip/Chutney INGREDIENTS- Red Bell Peppers - 3 Pomegranate molasses / Pomegranate syrup - 3 tsp Walnuts, chopped - 3/4 cup Cumin powder - 1 tsp Fresh Red Chili - 3 * Extra virgin olive oil
- Toast the bread and let it cool down then grind to make crumbs. Soak the walnuts in a cup of water for about 40 minutes. Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides. Peel the skin of the bell pepper and discard all the seeds and chop into small pieces. Roast the fresh red chilies on direct flame and rub to peel the skin and then chop In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin. Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all. Take out the dip in a glass jar and keep refrigerated. It remain fresh for a week in refrigerator Serve with pita bread or any snack of your choice NOTE- You can use chili powder instead of using fresh red chilies.