April 7, 2019
Whenever I come home to visit my parents my dad has a stack of recipes waiting for me. I love that he does that.
This recipe is one of them. A lovely middle-eastern flavoured dip or bread spread. Makes for a great starter or a snack in-between.
_ preheat oven to 200°C [circular air]
_ deseed bell peppers and cut into 8ths
_ coat with a thin layer of olive oil and place on a baking sheet lined baking tray
_ roast for about 25 minutes in the oven [until nicely soft]
_ carefully roast walnuts and cumin seeds in a pan without oil [about 5 minutes – until fragrant]
_ roast bread [or use dry bread from the day before]
_ tear into smaller chunks
_ combine all ingredients with 4 tablespoons olive oil and blend with an electric blender
_ season with salt and pomegranate syrup to taste
_ serve over roasted bread