Good for:
Plant based
World food:
Mediterranean
Nutrition per serving
Calories (kcal)
295
Fat (g)
27.0
Carbs (g)
11.0
Protein (g)
5.0
Salt (g)
0.3
Sugar (g)
2.0
Ingredients
4
tbsp
Olive Oil (divided)
1.25
Cup
Walnut (halves)
0.33
Cup
Breadcrumbs
1
Cup
Red Bell Pepper (peeled, seeded, coarsely chopped, fire-roasted)
2
Clove
Garlic (crushed)
2
tbsp
Lemon Juice
2
tsp
Pomegranate Molasses
1
tsp
Salt
1
tsp
Paprika
1
tsp
Red Pepper Flakes
0.5
tsp
Cumin
0.5
tsp
Cayenne Pepper
1
tbsp
Parsley
Method
- In a skillet over medium heat, cook the walnuts in 1 tablespoon olive oil. Stir and cook until walnuts become lightly brown and smell toasted for about 5 minutes. Transfer to a plate and allow to cool. Reserve 2 to 3 walnuts then coarsely chop for garnish.
- Heat 1 tablespoon olive oil in the skillet over medium heat. Add the breadcrumbs and cook, with constant stirring, until golden brown, 3 to 4 minutes. Transfer crumbs onto the plate with walnuts.
- In a food processor, combine the peppers, walnuts, toasted bread crumbs, garlic, lemon juice,
pomegranate molasses, salt, paprika, red pepper flakes, cumin, cayenne pepper, and the remaining 2 tablespoons olive oil. - Pulse repeatedly, scraping off the sides regularly, until the mixture is fine and smooth. Transfer to a bowl; cover and chill in the refrigerator for about 2 hours.
- Serve in bowls and garnish with the reserved chopped walnuts, olive oil, pepper flakes, and
chopped parsley.
