Recipe by Transylmania
This is a Syrian recipe that I love to make for parties. The pomegranate molasses is a product that is available in Arab shops. If it is not available try pomegranate juice. Adding lemon juice and sugar might work, but the color will be different.
Top Review by canthelpmyself
There is not enough stars to rate this recipe. Oh My God! It is soooo good. In Adelaide at the central markets there is a stall that makes this dip and sells it for $35 a kilo. This is it. I did make one change which was to eliminate the breadcrumbs and use 1 cup of white beans (chickpeas in this case although i will use beans with less flavour next time) which is a much healthier choice. You can also use this dip as a pesto, just add some parmesan and serve with thin spaghetti and that is too die for aswell. Thank you so so very much for posting this. You have made my week!
- 4 large red peppers
- 1 cup walnuts, finely minced
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 1 -2 teaspoon hot pepper flakes (I like this very spicy, but do this to taste.)
- 2 tablespoons pomegranate molasses (hamud ar rumman in Arabic)
- 2 tablespoons olive oil
- 1⁄3 cup fine plain breadcrumbs
Directions See How It's Made
- Roast the red peppers over an open fire or in the oven until the peels are charred. Place them in a paper bag for ten minutes when they are done and the skins will come off very easily.
- Peel you peppers and rinse off any bits of charred skin.
- Using a sharp knife remove the seeds of the peppers and finely mince them.
- In a large bowl combine peppers and walnuts. Mash together with a potato masher until it is somewhat uniform and pasty.
- Add all other ingredients and mix well until a uniform spread is formed. Add more oil if necessary.
- Let sit for at least an hour. Serve with pita bread, toast, or crackers.