Spicy Red Pepper and Walnut Smash
Created by ellie on August 18, 2024
- Servings: 6
- Prep Time: 1h
- Cook Time: 30m
- Recipe #43461
Ingredients
- 1 pound red bell peppers (this is about 3 bell peppers) (450 g)
- 3 tablespoons olive oil
- 1 cup walnuts (100 g)
- 1 garlic clove, crushed
- 3 tablespoons pomegranate molasses
- 1-2 tablespoons lemon juice
- 1/2 teaspoon paprika
- 3/4 teaspoon aleppo pepper or to taste
- Salt
- Pepper
- Pomegranate seeds, optional garnish
- Parsley leaves, chopped, optional garnish
How to Make
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Step 1: Preheat oven to 400 degrees F (200 degrees C)
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Step 2: Halve the red pepper and scoop out the seeds and slice and discard the white pith; place on baking sheet, drizzle with olive oil and roast for 30 minutes or until soft and skins are blackened; remove and allow to cool slightly before peeling skins off. (By placing them in a bowl covered with a plate to steam while they cool the skins will come off easily)
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Step 3: To make the dip use either a mortar and pestle or food processor.
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Step 4: Place walnuts in the mortar or food processor and pulse until they are crushed and resemble bread crumbs. Add 3/4 of the roasted peppers and pulse with the walnuts to form a dip (you need some texture so don't puree them). Chop the remaining peppers and set aside.
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Step 5: Spoon the mixture into a serving dish along with the remaining ingredients (garlic -aleppo pepper)and 3/4 teaspoon salt and 1/4 teaspoon black pepper; stir to combine.
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Step 6: Cover and let rest for one hour and top with reserved chopped roasted peppers and parsley and pomegranate seeds, if using. Add a bit of olive oil before serving.
Nutritional Facts
- Serving Size: 1 (111.6 g)
- Calories 217.6
- Total Fat - 16.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 7.5 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.9 g
- Sugars - 10.9 g
- Protein - 4.9 g
- Calcium - 39.2 mg
- Iron - 1.4 mg
- Vitamin C - 97.4 mg
- Thiamin - 0.1 mg