Ingredients
Scale
- 2 large red bell peppers
- 2 – 4 cloves garlic, peeled
- juice of 1/2 of a lemon
- 2 Tablespoons olive oil
- 1 – 3 teaspoons pomegranate molasses (to taste)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup walnuts, toasted
- 1/2 cup breadcrumbs
- A small chunk of a hot pepper (or 1/2 teaspoon red pepper flakes)
Instructions
- Fire up your grill. Once it’s hot, set the bell peppers over the heat, cover and let roast for a few minutes. When the peppers are charred and the skin has black spots on the bottom, turn them to roast another side of the peppers. Continue until the skin is roasted all the way around. Set the peppers in a small bowl and cover with a plate to steam them (this will help the peels slip right off). Let the peppers sit in the bowl while you gather and prep the rest of the ingredients.
- Once the peppers have steamed then cooled, slip the skins off and pull out the stem & core/seeds. Put the rest of the pepper into a handi chopper or food processor with the rest of the ingredients. Pulse, then puree the mixture to make a nice dip consistency without any big chunks. Adjust the hot pepper and pomegranate molasses to the sweetness and hotness that you prefer.
- Serve with toasted pita bread triangles or veggies–or spread this deliciousness on your sandwich, burger, or wrap.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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