Ingredients
Units
Scale
- 2 red bell peppers
- 3/4 cup walnuts
- 1 garlic clove
- 1–2 tbsp chilli flakes (or to taste )
- 1 tbsp tahini
- 1 tsp sumac
- 1/2 tsp salt (or to taste )
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 cup fresh breadcrumbs
- 1 tsp lemon juice
Instructions
- Pre-heat oven to 220C/ 200C fan.
- Massage oil on red bell peppers and roast in the oven for around 30 minutes or until charred.
- Transfer bell peppers into a bowl and tightly cover the bowl with clingfilm. Allow to steam for 10 minutes.
- While the peppers steam toast walnuts in the oven for 10-12 minutes on 160C/140C fan.
- Remove the skin from the bell peppers (it's okay if not everything comes off). Then remove the seeds and steam too. Roughly slice the peppers into strips.
- In a food processor add everything together. And pulse until its mostly smooth.
- Drizzle some olive oil + top with chopped walnuts (I also used fresh pomegranate seeds but that was just for my photographs!)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Condiments
- Cuisine: Indian