Ingredients: 2 red bell peppers, 4 tbsp olive oil (divided), 1/4 lb toasted walnuts, 2-3 garlic clove, 2½ tbsp tomato paste, 3/4 cup bread crumbs(optional), 100g pomegranate molasses, 1 tsp Aleppo pepper, 1/2 tsp sugar (optional), 1 tsp sumac, 1/2 tsp salt, 1/2 tsp cayenne (optional)
Method:
- Roast: Brush peppers with 1 tbsp oil → roast 425°F/220°C for 30 mins, turning occasionally
- Steam: Place roasted peppers in bowl → cover with plastic 5 mins → peel, deseed, slice into strips
- Blend: Add pepper strips, remaining oil, walnuts, garlic, tomato paste, bread crumbs, pomegranate molasses, all spices to food processor → blend until smooth paste
- Finish: Transfer to bowl → bring to room temperature → drizzle olive oil → garnish with walnuts + parsley
Serve: With warm pita bread, pita chips, or crudités
