Red Pepper & Walnut Dip Recipe
Ingredients
| Pepper red | 1 | |
| Green chilli | 1 | |
| 2 tbsp crumbled wheat crackers or dried bread crumbs | ||
| 1/2 cup walnuts roughly chopped | ||
| Lemon juice | 1 Teaspoon | |
| Pomegranate juice | 2 Tablespoon, made | |
| A pinch of ground cumin powder | ||
| Sugar | 1 Pinch | |
| Salt | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
Directions
Roast the red bell pepper and chilli over open flame (gas burner) until they are blistered, about 8 minutes.
Alternately, put them under a grill (broil).
Place in a bowl and cover and keep aside for 10 minutes to sweat and loosen the skin.
Peel off the blackened skin.
Cut the pepper into 4 pieces and remove the seeds.
In a mixer add the crackers, walnuts, lemon juice, pomegranate juice, cumin, sugar, the roasted red pepper, roasted chilli and salt.
Blend to a paste.
With the machine running, add the olive oil in a thin stream.
Mix well.
Alternately, put them under a grill (broil).
Place in a bowl and cover and keep aside for 10 minutes to sweat and loosen the skin.
Peel off the blackened skin.
Cut the pepper into 4 pieces and remove the seeds.
In a mixer add the crackers, walnuts, lemon juice, pomegranate juice, cumin, sugar, the roasted red pepper, roasted chilli and salt.
Blend to a paste.
With the machine running, add the olive oil in a thin stream.
Mix well.
Chef
