This rich combination of lightly roasted walnuts and well-roasted red peppers is based on a traditional Syrian recipe. Enjoy this unique, bold flavour!
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| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 2 large sweet red pepper
- 2 cloves garlic
- 3/4 cup walnuts
- 2 Tablespoons oatmeal
- 2 Tablespoons tomato paste
- 2 Tablespoons light olive oil
- 2 teaspoons cumin
- 2 Tablespoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 350 degrees F. and bake raw walnuts for about 5 minutes or until just turning a little brown. Watch closely. Remove and let cool.
- Turn up oven heat to 400 degrees F. Wash and core the red peppers. Cut in quarters. Put the pieces skin side down on an oiled sheet and bake until the skins have blackened a little for flavour. Remove from pan and place in a food processor along with the remaining ingredients.
- Add the cooled walnuts to the processor and pulse until you have a dip that is blended but still well-textured. Add salt and pepper to taste.
- Refrigerate for a few hours to allow flavours to blend. This can be made a few days ahead. Serve with veggies and plain crackers or pita chips. Enjoy!
Recipe Notes
This would also be extremely tasty as a spread in a sandwich or a wrap! Add this nutritional boost and wonderful flavour to your appetizer spread!
