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.