Prep 10 min
Total 1 hour
Makes 2 cups



red bell peppers, halved and seeded
1/2 cup
walnuts, chopped
2 tbsp
olive oil, plus more for garnish (optional)
2 tsp
clove garlic, minced
3/4 tsp
1/2 tsp
1/4 tsp
1/4 cup


  • PREHEAT oven to 450F and line a baking sheet with foil. Place peppers on pan, cut-side down, and roast until skin is blackened, about 30 min. Let cool, about 15 min. Peel peppers and whirl in food processor with walnuts, olive oil, lemon juice, garlic, salt, sumac and cayenne until ingredients are almost smooth but still a bit chunky. Stir in bread crumbs.
  • TRANSFER into a bowl and top with a swirl of olive oil. Serve with toasted pita bread.


Kitchen Tip: If you prefer to use fresh bread crumbs, whirl 1 slice of stale bread in food processor and set aside before whirling the remaining ingredients together. Stir in as directed.

Kitchen Tip: Make up to 4 days ahead.


Calories 29
Protein 1 g
Carbohydrates 2 g
Fat 2 g
Fibre 1 g
Sodium 62 mg
Excellent source of vitamin C

How to candy walnuts

Issue: March 2017

Written by:

Photo credit: Photo, Sian Richards.

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