- 2 Large Red Peppers.
- 1/4 of a Small Onion.
- 2 Garlic Cloves.
- 1 Teaspoon Cumin.
- 1/2 Teaspoon Coriander.
- 1/2 Teaspoon Chili Powder.
- 1 Teaspoon Paprika.
- 1/2 Teaspoon of Arabic 7 Spices.
- 1 and half cups of walnuts.
- 2 Tablespoons of Pomegranate Molasses.
- 1/2 Cup of Bread Crumbs.
- Juice of Half Lemon.
- Salt to Taste.
Roast the peppers in the top level of the oven at high broil for about 7 minutes.
Turn them every couple minutes so they don't get burnt too much
Once done, peel away the skin and remove the seeds
Place the peppers in food processor, along with other ingredients and let it blend for about 10 minutes
The texture of the dip should be a grainy paste
Transfer to a serving bowl
Serve with pita bread or any other flat bread of your choice.