Red Pepper & Walnut Dip
|Crumbled wheat crackers/Dried bread crumbs||2 Tablespoon|
|Walnuts||1⁄2 Cup (8 tbs), roughly chopped|
|Lemon juice||1 Teaspoon|
|Pomegranate juice/Water||2 Tablespoon (Fresh / Ready Made)|
|Ground cumin||1 Pinch|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Olive oil||2 Tablespoon|
Roast the red bell pepper and chilli over open flame (gas burner) until they are blistered, about 8 minutes.
Alternately, put them under a grill (broil).
Place in a bowl and cover and keep aside for 10 minutes to sweat and loosen the skin.
Peel off the blackened skin.
Cut the pepper into 4 pieces and remove the seeds.
In a mixer add the crackers, walnuts, lemon juice, pomegranate juice, cumin, sugar, the roasted red pepper, roasted chilli and salt.
Blend to a paste.
With the machine running, add the olive oil in a thin stream.
Serving size: Complete recipe
Calories 795 Calories from Fat 592
% Daily Value*
Total Fat 69 g106.3%
Saturated Fat 7.8 g38.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 742.2 mg30.9%
Total Carbohydrates 39 g12.9%
Dietary Fiber 8.2 g32.7%
Sugars 12.7 g
Protein 12 g24.2%
Vitamin A 81.7% Vitamin C 314.4%
Calcium 8.7% Iron 13.8%
*Based on a 2000 Calorie diet