Recipe from Ottolengh
3 red peppers, roasted, peeled
50 grams bread crumbs
Juice from half a lemon, freshly squeezed
1 tablespoon pomegranate molasses
1½ teaspoons ground cumin
1 tablespoon Aleppo Chile
1 garlic clove, crushed
50 grams walnuts, chopped finely, folded in - not pureed
2 tablespoons olive oil
Combine everything but the walnuts and olive oil in a food processor. Pulse to combine until smooth. Remove from the food processor, store in the walnuts and top with the olive oil before serving. We love to serve this with fresh crudites vegetables and toasted pita chips.
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