Umm, maybe not all hearts and roses
This entry was posted on February 14, 2014.
This is my version of this Syrian nutty red pepper dip.
2 tbsp olive oil
2 garlic cloves, chopped
40gm blanched almonds
2 tbsp pomegranate molasses
2 tsp ground cumin
1/2 tsp chilli flakes
Salt and pepper to taste
1. Put the pepper, almonds, pomegranate molasses, cumin, chilli and olive oil in a food processor and whizz to a coarse paste.
2. Season with salt and pepper and chill. Can be kept in fridge for up to 2 days.
3. Serve with crispy sumac or mint pittas.
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