Cuisinart original

Serve this traditional Middle Eastern roasted pepper and walnut spread with warm pita.


Yield: 2 cups


3     large red bell peppers
1     ounce store-bought pita bread, torn
        into small pieces
1     garlic clove, smashed and peeled
1     cup walnuts, lightly toasted
2     teaspoons fresh lemon juice
1     teaspoon ground cumin
2     tablespoons Aleppo pepper flakes
½    teaspoon kosher salt, plus more
       to taste
2     tablespoons pomegranate molasses,
       plus more for serving
⅓   cup extra virgin olive oil

Nutritional information

Nutritional information per serving (¼ cup):
Calories 174 (70% from fat) • carb. 11g • pro. 2g • fat 14g • sat. fat 2g • chol. 0mg • sod. 90mg • calc. 119mg • fiber 2g


1. Set an oven rack in the upper position and preheat the broiler. Place whole peppers on a baking sheet and broil, rotating frequently, until evenly blackened and blistered on all sides. Place peppers in a bowl and cover with plastic wrap. The steam will continue to cook the flesh and help to loosen the skins. Set aside for 10 minutes, or until cool enough to handle.
2. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to finely chop. Scrape down the sides of the bowl.
Add the pita bread to the bowl and pulse 2 to 3 times to break up. Process on High until fine crumbs are achieved.
3. Add the walnuts to the work bowl and pulse 2 to 3 times to roughly chop. Then add the peppers, lemon juice, cumin, Aleppo pepper, salt, and molasses to the work bowl and pulse until finelychopped. Scrape down the sides of the bowl. With the machine running on Low, add the olive oil through the drizzle hole in the food pusher and continue to pulse process until fairly smooth, allowing some texture to remain. Taste to adjust salt and acid.
4. Transfer to serving bowl. Serve drizzled with additional molasses on top.