Roasted Red Pepper & Walnut Paste Receipe

Ingredients:

• 2 large red bell peppers (roasted, peeled, and seeded)

• 1 cup walnuts (lightly toasted)

• 1–2 cloves garlic (crushed)

• 2–3 tablespoons olive oil (plus more for drizzling)

• 1 tablespoon lemon juice (adjust to taste)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional for depth)

• 1–2 teaspoons pomegranate molasses (optional, but traditional in Muhammara)

• Pinch of chili flakes or ½ teaspoon Aleppo pepper (for mild heat)

• Salt & black pepper to taste

• Optional: 1–2 tablespoons breadcrumbs (for thicker texture)

Instructions:

1. Roast the peppers

◦ Place the whole bell peppers on a baking tray and roast at 220°C (425°F) for 25–

30 minutes until the skins are charred and blistered.

◦ Transfer to a bowl, cover with a plate or plastic wrap, and let them steam for 10

minutes. Peel off the skins, remove seeds and membranes.

2. Toast the walnuts

◦ In a dry skillet over medium heat, toast the walnuts for 5 minutes until fragrant.

Let cool slightly.

3. Blend the paste

◦ In a food processor, combine roasted peppers, toasted walnuts, garlic, olive oil,

lemon juice, cumin, smoked paprika, pomegranate molasses, chili flakes, and a

pinch of salt and pepper.

◦ Pulse until you get a coarse paste. For a smoother texture, blend a bit longer. Add

breadcrumbs if you want it thicker.

4. Adjust seasoning

◦ Taste and add more lemon juice, salt, or molasses if desired.

5. Serve

◦ Drizzle with olive oil and sprinkle a few crushed walnuts or chili flakes on top.

Serve with pita bread, fresh veggies, or as a spread on sandwiches.