Roasted Pepper Spread with Dried Plums and Walnuts

Ingredients

• 4 red bell peppers
• 6 pitted dried plums (prunes)
• 1/2 cup walnut kernels
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

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 tender, then peel and remove seeds.

2. 2

   Soak the dried plums in hot water for 10 minutes, then drain.

3. 3

   Place the roasted peppers, softened dried plums, walnuts, and garlic into a food processor.

4. 4

   Add olive oil, pomegranate molasses, red pepper flakes, and salt.

5. 5

   Process until the ingredients reach a smooth paste consistency.

6. 6

   Transfer to a serving plate and drizzle with olive oil and crushed walnuts.

Note. Soaking the dried plums in hot water softens the texture and creates a perfect harmony with the peppers.