Thanks to Sarah Culpepper from Glass Sponge Coaching in Hungerford for this healthy and tasty Middle Eastern dip recipe made with roasted red peppers which are rich in antioxidents and benefit heart and eye health and their Vitamin C content helps synthesis of collagen that keeps your blood vessels skin and bones healthy. The walnuts help to lower LDL cholesterol and keeps your arteries in good order!
Ingredients
3 Roasted red peppers (from a jar or freshly done)
50g Fresh breadcrumbs
50g finely chopped walnuts
0.5 tablespoon lemon juice
1 tablespoon pomegranate molasses (or substitute 1 tbsp half honey and half lemon juice)
1.5 teaspoon ground cumin
1 garlic clove peeled and finely chopped
2 tablespoon Extra Virgin Olive Oil plus extra drizzle
Salt (to taste)
Method
Rinse the peppers if using jar ones and remove any pith or seeds left in then pat dry. If making roasted peppers at home, once charred all over, remove skin, pith and seeds.
Chop roughly and add to a pestle and mortar.
Add breadcrumbs, lemon juice, molasses, cumin, and garlic
Use the pestle to bring this all together but not so much that the peppers have no texture.
Stir through the chopped walnuts ¼ teaspoon of salt or to taste and the olive oil.
Pop into a shallow bowl and swirl top the drizzle over extra olive oil add a parsley leaf garnish for colour
Serve at room temperature with flat breads or part of a meze.
