2 large red bell peppers, seeded/cored then roughly chopped
½ cup walnuts
½ cup chopped scallions (~3 - 4 scallions)
1 clove garlic, minced
1 Tbsp. lemon juice
2 Tbsp. + 2 tsp. extra virgin olive oil
1 Tbsp. + 1 tsp. pomegranate molasses
1 tsp. ground cumin
½ tsp. red pepper flakes
¼ cup whole wheat bread crumbs
Salt to taste
Instructions
Preheat oven to 425 °F (220 °C).
Add red peppers to non-stick pan and drizzle with 1 tsp. olive oil. Toss to coat then roast for 30 minutes, tossing half way through, until skins are almost charred.
While peppers are roasting, add walnuts to non-stick frying pan and lightly toast over medium heat until fragrant, about 1 – 2 minutes.
Once roasted, add peppers to food processor along with all ingredients except breadcrumbs and salt. Blend until well combined. More blending = smoother texture; less blending = chunkier texture ( we like it chunky).
Stir in breadcrumbs and add salt (and extra spice) to taste.
Scrape into a bowl and make a well in the center with the back of a spoon. Drizzle with 1 tsp. each of olive oil and pomegranate molasses.
Top with walnuts and mint sprig if desired.
Dig in!
Notes
*Pomegranate Molasses is available at Middle Eastern markets or in the international sections of many grocery stores. If you have a hard time tracking it down you can easily make your own by reducing pomegranate juice with lemon juice and sugar (recipe at: http://www.simplyrecipes.com/recipes/pomegranate_molasses/) **Nutrition information calculated using eatracker.ca