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2 small red bell peppers, cut and cleaned from seeds and white skin inside
3/4 cup chopped walnuts
2 tablespoons pomegranate syrup (found in Middle Eastern food stores)
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons plain fine bread crumbs
1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others)
1 teaspoon lemon juice, or to taste
2 tablespoons olive oil
puree the red bell pepper in a blender until very smooth. Combine the red pepper with all other ingredients except the olive oil. Mix well, then place in a serving dish. Smooth top with the back of a spoon. Pour olive oil on top. Serve with pitta bread.
3/4 cup chopped walnuts
2 tablespoons pomegranate syrup (found in Middle Eastern food stores)
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons plain fine bread crumbs
1 tablespoon (or less) hot pepper sauce (such as Tabasco, or others)
1 teaspoon lemon juice, or to taste
2 tablespoons olive oil
puree the red bell pepper in a blender until very smooth. Combine the red pepper with all other ingredients except the olive oil. Mix well, then place in a serving dish. Smooth top with the back of a spoon. Pour olive oil on top. Serve with pitta bread.