Roasted Pepper Spread with Walnuts

Ingredients

• 4 red bell peppers
• 1/2 cup crushed walnuts
• 2 tablespoons olive oil
• 1 clove crushed garlic
• 1 tablespoon pomegranate molasses
• 1 teaspoon cumin
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Roast the bell peppers in the oven or on the stove until tender.

2. 2

   Peel the skins off the roasted peppers and remove the seeds.

3. 3

   Place the peppers, walnuts, garlic, and olive oil into a food processor.

4. 4

   Process until you achieve a smooth consistency.

5. 5

   Add pomegranate molasses, cumin, and salt, mix well, and transfer to a serving plate.

Note. Serve drizzled with extra olive oil and fresh thyme leaves on top.