3 Red Capsicums (sliced into strips)
4 Tablespoons Olive Oil
1 cup toasted walnut pieces
2 cloves garlic
1 teaspoon Sumac
1/2 teaspoon salt
1 teaspoon chilli flakes (less if you don’t like heat)
1 teaspoon Smoked Paprika
2 Tablespoons Pomegranate Molasses
1/4 cup Parsley
I Sprayed the peppers with oil, and browned them (skin up) in the airfryer for 12 mins. (Pic below)
Could do the same in a frypan or oven. When the skins are bubbled and blackened; put them in a bowl covered with cling wrap for 10 mins. Then take the skin off them.
in a large bowl add the capsicum pieces, toasted walnuts, Smoked Paprika, garlic, parsley, chilli flakes, Sumac, salt and Olive oil.
Mix in food processor or use stick mixer. I like to mix until smooth.
Refrigerate and serve with Pita chips or vegetable sticks. Goes great with carrot or celery.
I also added a teaspoon of Nora Picada dried peppers ( this is not hot). Definitely optional, and next time I might try a teaspoon of fresh lemon juice. The Sumac has a lemon tang, but more would be nice.
