Roasted Pepper Spread with Walnuts

Ingredients

• 4 red bell peppers
• 1 cup crushed walnuts
• 2 cloves crushed garlic
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• Half a bunch of finely chopped fresh mint
• 1 teaspoon salt
• Half a teaspoon red pepper flakes

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

Method

1. 1

   Roast the red bell peppers in the oven or on the stove until their skins are completely blackened.

2. 2

   Place the roasted peppers in a bag to rest for 10 minutes, then peel their skins and remove the seeds.

3. 3

   Finely chop the peeled peppers with a knife or pulse them in a food processor without turning them into a puree.

4. 4

   In a deep bowl, mix the crushed walnuts, crushed garlic, olive oil, and pomegranate molasses.

5. 5

   Add the chopped peppers to the walnut mixture, season with salt and red pepper flakes, and stir in the fresh mint.

6. 6

   Mix everything well, transfer to a serving plate, and drizzle with olive oil before serving.

Note. Chopping the peppers with a knife instead of puréeing them in a food processor gives the meze a much better texture.