This spread is a tasty Turkish mash-up of super-foods including roasted red peppers, walnuts, pomegranate molasses, cumin, and Aleppo pepper. It's a cinch to make in the food processor. Serve it as a dip with warm pita, or use it as a spread on grilled meats or veggies.
Recipe by Linda Carucci, author of Cooking School Secrets for Real World Cooks, second edition.
Makes about 1 cup
1 slice Italian or French bread (optional) 1 cup walnuts, toasted 1 cup roasted red bell pepper strips, homemade or jarred (rinse first, if using jarred) 2 tablespoons extra-virgin olive oil 2 tablespoons pomegranate molasses 1 tablespoon tomato paste, preferably from a tube 1 teaspoon ground cumin, toasted 1 teaspoon kosher salt 1/2 to 1 teaspoon coarsely ground Aleppo pepper 1/2 teaspoon Hungarian Paprika About 1 teaspoon sugar, optional
If using, tear the bread into pieces, place in a food processor, and process into crumbs. Add the walnuts, roasted peppers, olive oil, pomegranate molasses, tomato paste, cumin, kosher salt, and 1/2 teaspoon of the Aleppo pepper and process until smooth, scraping the sides occasionally. Taste and bring the flavors into balance by adding more salt, Aleppo pepper, pomegranate molasses, and/or sugar, as necessary to achieve a bright and vibrant flavor. Transfer to a bowl and let stand for 20 minutes for the flavors to meld. Taste again before serving and adjust the seasoning, if necessary.
November 29, 2018
So sorry for the delay in responding! Yes, this recipe would work in a blender just fine. Glad you enjoy it!
November 12, 2018
I LOVE this recipe but haven’t made it in years. The problem is that my food processor died last year and I haven’t had the finances to replace it. Will the recipe work in a blender? Thanks so much!
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