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Red Pepper & Walnut Dip

Lebanese.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Nut

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