• Easy


  • Seasonality

    Spring, Summer

  • 3 small red bell peppers
  • 1 cup walnuts
  • 1 Tbsp. Aleppo chilli flakes
  • 2 Tbsp. olive oil
  • 1 Tbsp. pomegranate molasses
  • ½ lemon
  • ¼ cup breadcrumbs
  • 2 Tbsp. Yondu


    1. Preheat the oven to 400ºF and roast bell peppers for 40 minutes. Once roasted, cover them with a kitchen towel and let them cool down for 5 minutes.
    2. Clean the peppers of peel and seeds.
    3. In a food processors combine peppers with the rest of ingredients and blend all together until smooth. Serve with crudités and/or pita bread.
    Notes/tips: Depending on the size of the peppers it can result more or less thick, once blended, simply adjust the texture by adding more breadcrumbs if it is too runny or a splash of water if it is too thick.

You may also like

Leave a Reply

All fields and rating are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.