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A Lebanese, spicy red pepper dip. Serve with toasted pita triangles.

Cal: 156 Fat: 12g Carbs: 12g Protein: 2g Fiber: 2g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 3 medium red bell pepper
  • 1 teaspoon cumin
  • 2 tablespoons grenadine ; or pomegranate molasses...if you can find it
  • 1 teaspoon cayenne pepper ; or to taste
  • 1/2 cup walnuts ; chopped
  • 3 tablespoons lemon juice
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup bread crumbs
  • In My Kitchen

  • You will also need: baking sheet, food processor


    Preat an oven to 350F (175C). Place whole peppers on a greased baking sheet and roast for 10 to 12 minutes, turning every 4 minutes. Remove skins. Place all ingredients in a food processor and process until smooth. Add more oil, or some water if mixture becomes too thick.

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    boz on 2008-04-12

    This is very good, though roasting the peppers can take a while. You can probably use the roasted red peppers that come in a jar. Adding a little salt brings out the flavor a bit more.