This is a Middle Eastern dish that is made with roasted red peppers and toasted walnuts. The sweet smell of roasting red peppers filled my kitchen this morning while a cool autumn-like breeze came in through the windows. This is a dip/spread that is so delicious and has so many strong flavor elements. For breakfast I added a big scoop of it on some sunny-side eggs with fresh tomato slices. I also chose to toast whole cumin seeds and then grind them myself for a stronger taste.
1 cup roasted peppers, skins removed
½ cup chopped onion
1 cup toasted walnuts
½ lemon, juiced
1 Tbsp cumin, toasted and ground
1 Tbsp pomegranate molasses (or plain molasses)
1 cup bread crumbs
2 garlic cloves
½ tsp hot pepper (either fresh or dried)
½ tsp salt
2 Tbsp olive oil
Oven to 400 degrees.
First to roast the peppers. Five medium fresh sweet peppers will yield about 1 cup after roasting. Start by cutting them in half and rubbing with a little olive oil on both sides. Roast for about 25 minutes. Then remove from the oven and tent with foil to allow the steam to loosen the skin. Once slightly cooled, peel off the skin.
Meanwhile, toast two slices of bread and pulse in the food processor. (Or just use breadcrumbs or panko)
Toast the walnuts.
Heat a skillet to medium heat and add the whole cumin seeds, constantly moving the pan until lightly toasted and fragrant. Grind.
Once all the ingredients are prepped, blend everything in a food processor. Taste and add more hot pepper if desired.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
