Toasted Walnut Pepper Spread

From Deborah Palmer of A Movable Feast

A gorgeous spread for Christmas … Beautiful colour. Wonderful flavour and healthy too!

INGREDIENTS

  • 2 red bell peppers
  • 2 Tbsp water … add up to 1 Tbsp more if needed
  • 1 Tbsp olive oil … add up to 1 Tbsp more to make the mixture more smooth, if desired
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 3 tsp pomegranate molasses or regular molasses
  • 1/4 tsp crushed red pepper
  • 3 cloves garlic
  • 2 slice whole grain bread (Ace walnut-raisin bread is ideal)
  • 1/3 cup walnuts, toasted in dry pan

 

METHOD
Slice bell peppers in half lengthwise and remove seeds. Place slices, skin side up, on a foil-lined baking sheet; flatten with hand. Broil until charred, about 5 to 8 minutes. Transfer peppers and all remaining ingredients except walnuts in a food processor; process until smooth. Add walnut; pulse 5 times or until nuts are coarsely chopped. Serve as a dip or puree with vegetables, bread or pita.

Posted on September 9, 2015 and filed under appetizers & snacks.