Ingredients
●
Roasted red peppers
3 pieces
deseeded, and peeled, detailed preparation below
●
Pomegranate molasses
1 tbsp
●
Extravirgin olive oil
4 tbsp
●
Chilli pepper
0.5 tsp
optional
●
Chopped parsley
1 tbsp
optional, for garnish
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Step by step
Step 1
Begin by preparing the roasted peppers.
Arrange them on a tray and roast in a preheated oven at 200°C, using the fan setting for an air-fryer effect.
Step 2
Periodically turn the peppers to ensure even roasting until all sides have browned.
Step 3
Immediately transfer the hot peppers to a pot and cover for 20-30 minutes to steam.
Step 4
After steaming, the peppers are easy to peel. Remove the skin, seeds, and stem.
Step 5
In a blender or food processor, combine all ingredients: the roasted peppers, walnuts, and everything else as listed.
For added flavor, consider roasting the walnuts beforehand, though it's optional.
Step 6
Blend until smooth and consistent. Adjust salt to taste.
If desired, modify consistency by adjusting the amount of breadcrumbs.
Step 7
Spread the mixture onto a plate, and drizzle with some high-quality olive oil.
Step 8
Garnish with walnut pieces and optional chopped parsley.
Serve immediately or refrigerate for later. Best enjoyed with fresh bread, pita or crunchy breadsticks for a truly delightful experience.
Bon appétit!
Quantity:
1 serving
(1 medium plate)
Prep time:
30 min
Difficulty:
easy
Ready in:
120 min
Publish date:
