Bell Pepper Walnuts And Cashews Spread |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A recipe from a dear friend, I love it with crusty bread. She has called it *muhammara* and should be made a day ahead of time for best flavor. It is different, and worth trying. Enjoy! :) Ingredients:
1 kg (2.2 pounds) red bell peppers, about 5 medium-large ones, firm and unwrinkled or buy roasted in a jar |
- 130 grams (1 1/3 cups) walnut halves |
- 130 grams (1 cup) shelled cashews (unsalted) |
- 2 teaspoons whole cumin seeds |
- 1/2 teaspoon smoked salt (or regular salt + smoked paprika) |
- 1/4 teaspoon ground chile powder,or to taste |
- 2 cloves garlic, peeled |
- 2 teaspoons walnut or olive oil |
- 1 tablespoon lemon juice |
- 2 tablespoons pomegranate molasses (substitute balsamic vinegar, which i prefer) |
Directions:
1. Roast, peel, and de-seed the bell peppers using your favorite method . Let cool completely. If you prefer, use a jar variety.
2. Toast the walnuts, cashews, and cumin seeds in a dry skillet until fragrant. Let cool.
3. In the bowl of a food processor or blender, combine the flesh of the bell peppers with the rest of the ingredients, from walnuts to pomegranate molasses, and purée until smooth, scraping the sides of the bowl regularly.
4. Taste, adjust the seasoning if need be, and refrigerate until ready to serve.
5. You may serve with fresh pitas, lavash, or baguette or cucumber.
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