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Red Pepper & Walnut Dip

Lebanese.Chef's picture
  Red pepper 1
  Green chili 1
  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
  Sugar 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.
Mix well.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

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

Red Pepper & Walnut Dip Recipe