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This is a delicious Middle-Eastern appetizer. So easy to make,
as soon as you have all the ingredients. The basic ingredients
are the same in most recipes, but you do have some leeway to
make slight changes to your taste, which we have indicated.
1 7-oz jar red peppers, drained
OR 2 large red peppers, roasted, peeled and seeded
1 clove garlic, minced
1 small onion, chopped
1 jalapeno pepper, seeded and finely chipped
OR use hot pepper paste
¾ cup bread crumbs, toasted
¾ cup Flanigan Farms Walnuts, Chopped, lightly toasted
3 tbsp lemon juice
2 tsp Pomegranate syrup, Grenadine or Pomegranate molasses
1 tbsp plain yogurt
1 or 2 tsp cumin, coarsely ground
Salt to taste
1 or 2 tbsp olive oil
Use a food processor to grind walnuts a little, then add the bread crumbs,
garlic, onions and jalapeno pepper. Add more or less pepper according to
how spicy you prefer. Process quickly, then add red peppers, lemon juice,
pomegranate syrup, yogurt, salt and cumin. Blend again to form a paste,
then add olive oil a little at a time until you are happy with the consistency.
Best served the next day at room temperature on toasted pita or crackers.
Ingredients:
Walnuts, Chopped Case Price: $29.70
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