2 red bell peppers
3/4 cup walnuts
2 tbsp pomegranate molasses
1/2 cup bread crumbs
1 tsp coriander
2 cloves garlic
4 tsp lemon juice
1/2 cup fresh parsley
1/2 tsp salt
1 1/2 tsp smoked  paprika
4 tbsp olive oil
1 tsp cumin powder
zwarte peper

Buy roasted red bell peppers or roast them yourself in the oven and don’t forget to peel them afterwards. When you buy canned ones make sure they are drained well.

Combine red bell peppers with the garlic in your foodprocessor and mix well. If there is still too much water in it, just drain a bit more. Add all the other ingredients and mix until smooth. If it’s too wet add some more bread crumbs, when too dry add a bit of olive oil.
Let cool down for at least an hour in and serve.


Store covered in the refrigerator for up to 1 week. The spread is also a delicious base for a pasta sauce.


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