The most extraordinary way to eat red peppers



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  • food processor or blender


  • 3-4 Red Bell Peppers
  • 60 g Walnuts extra for garnish
  • 60 g Breadcrumbs
  • 4 Tbsp Olive Oil
  • 4 Tbsp Pomegranate Molasses
  • 1 tsp Aleppo Pepper
  • 1 Tsp Salt
  • ¾ Tsp Ground Cumin
  • ½ An Onion
  • 1 Tbsp Tahini
  • 2 Tbsp Tomato Paste
  • ½ tsp Sumac
  • Pita Bread for serving


  • Place a pan over a medium heat, and add your walnuts to the pan. Allow them to heat in the pan while stirring them for 5 minutes until a toasted aroma emerges. Remove from the pan immediately and allow to cool.
  • Add your breadcrumbs to the pan and toast them for 5 minutes until they go a golden brown color, remove from the pan and allow to cool.
  • Wash your peppers and trim off their stalks, then line a baking sheet with foil and place a wire rack on top. Place the baking sheet under your broiler for about 8 minutes, until the top surface of your peppers is burnt. Rotate the peppers until all sides have been charred. You can also do this directly on the flame of a grill or stove.
  • When your peppers have softened completely and are charred all over remove and place in a large bowl. Cover it immediately with plastic wrap and allow it to sit for 15 minutes. After 15 minutes, remove your peppers from the bowl and remove their skin, the open them and remove the core and any seeds.
  • Once the peppers have cooled you can add them and the remaining ingredients to a food processor or blender.
  • Blitz all the ingredients together until the dip forms. This will take about 2 minutes. You can leave it running for as long as you want to get a smoother consistency.
  • Plate in a bowl, then use a spoon to form a well in the center. Drizzle on some olive oil or pomegranate molasses, and add some aleppo pepper or chopped walnuts for garnish. Serve and with bread!


Recipe inspired by Middle Eats
Course: Snack
Region: Asia


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