Serves 1
Directions
- 1Toss the peppers, onion, tomatoes, and chili with oil, salt, and black pepper.
- 2Roast in the oven at 400F/200C for 25-30 mins till slightly blackened.
- 3Caramelize the tomato paste in a bit of olive oil for 5 minutes.
- 4Toast the cumin and coriander seeds for a couple minutes, then grind to a powder.
- 5Remove any blackened veggies from the tray.
- 6Add the garlic cloves and Put the tray back in the oven for another 15 mins
- 7Peel and discard the pepper skins and then add everything EXCEPT the walnuts to a food processor.
- 8After it s smooth, add the walnuts and pulse a few times till the spread is your desired consistency.
- 9Garnish with pomegranate seeds, some walnuts, parsley, and a final drizzle of pomegranate molasses.
Ingredients
- 5 Red Peppers
- 1 White Onion
- 2 Roma Tomatoes
- 1 HOT Chili Pepper
- Olive Oil
- Salt
- Black Pepper
- 2 Tbsp Tomato Paste
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 8 Cloves Garlic
- 1 Tbsp Pomegranate Molasses
- 100 g Walnuts
- 100 g Pomegranate Seeds
- Parsley
Equipment
ovenfood processorpanblendermortarpestle
Tips
- Adding toasted walnuts separately preserves their crunchy texture.
- Do NOT skip the parsley. It isn just for color, but it s an amazingly crisp undertone in every bite.
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