4.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
1 Roast the peppers over a gas flame or under a broiler, turning until blackened and blistered all over
Step 2
2 Place them in a paper bag to soften for a few minutes to loosen their skins
Step 3
3 Slip the skins off the peppers; use a paring knife to remove any stubborn bits of skin
Step 4
4 Slit the peppers open and remove the seeds, membranes and stems
Step 5
5 Drain the peppers in a colander or pat them with paper towels or a clean kitchen towel to soak up excess liquid
Step 6
6 Meanwhile, combine the walnuts and cracker crumbs in a food processor and process until finely ground
Step 7
7 Add the bell peppers, lemon juice, pomegranate molasses and ground cumin and blend until creamy
Step 8
8 Add the chile paste and salt to taste
Step 9
9 To serve, drizzle with the olive oil and garnish with a combination of finely chopped parsley and the lemon zest
Your folders
epicurious.com
3.6
(8)
Your folders
internationalcuisine.com
5.0
(6)
10 minutes
Your folders
cookingcarnival.com
5.0
(1)
20 minutes
Your folders
hungrypaprikas.com
4.8
(6)
35 minutes
Your folders
americastestkitchen.com
5.0
(4)
Your folders
americastestkitchen.com
4.4
(52)
Your folders
cooking.nytimes.com
5.0
(530)
Your folders
bbc.co.uk
4.3
(7)
Your folders
themediterraneandish.com
4.9
(44)
30 minutes
Your folders
themediterraneandish.com
Your folders
themediterraneandish.com
Your folders
alphafoodie.com
Your folders
funwithoutfodmaps.com
5.0
(1)
25 minutes
Your folders
funwithoutfodmaps.com
5.0
(3)
25 minutes
Your folders
alphafoodie.com
5.0
(24)
15 minutes
Your folders
cooking.nytimes.com
4.0
(88)
Your folders
goodhousekeeping.com
Your folders
joybauer.com
Your folders
minimalistbaker.com
4.7
(20)
45 minutes