- 2 red peppers
- 100 grams. hazelnut
- 3 grenades
- 4 ml. lemon juice
- 4 tablespoons of olive oil
- 1 tablespoon breadcrumbs
- 1 small clove of garlic
- 1 red pepper
- Cumin
- sweet paprika
- Salt
- Black pepper
- pita bread
- crude oil
- Place the red peppers in the oven preheated to 180°C. Roast on a non-stick tray, turning several times, for about 45 minutes.
- Once roasted, let it cool and cover it with plastic wrap. Thus, after 15 minutes, we can easily peel and remove the seeds.
- Squeeze the pomegranates.
- Mix peeled peppers, walnuts and all other ingredients in an American blender. It should be thick. However, if you want it to be thinner, do not add breadcrumbs; If you want something denser, add more walnuts.
- Let it rest for half an hour at room temperature. Ideal for dipping, eating with pita or raw bread.
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Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.