Thursday, July 16, 2009


Jon and I like to have something called "breads and spreads" for dinner. The title is pretty self-explanatory. It usually has a Mediterranean theme: hummus, tzatziki, baba ganoush or another eggplant spread, whipped feta, pita bread, etc. We also serve raw veggies, olives, and pickles. Recently, this Syrian red pepper and walnut spread has joined the "breads and spreads" spread. We saw it in the November issue of Bon Appetit, and both of us knew immediately that we wanted to try it. It is a great addition. It's a little tangy, a little sweet, and the walnut texture is great. It's a good contrast to the other spreads. I think this recipe would be amazing with red peppers one roasted oneself, but the jars are terribly convenient.

12-oz. jar roasted red peppers, drained
1 cup walnuts
1/3 cup panko (Japanese bread crumbs)
2 tbsp extra-virgin olive oil
2 tsp pomegranate molasses or lemon juice (I use pomegranate molasses)
1 tsp ground cumin
1/4 tsp cayenne pepper

Process all ingredients in a food processor until it's a coarse puree. Makes about 2 cups.


Jon said...

We usually make a half recipe and Ev, you stole my thunder.

danny jenson said...

ah, that looks so good. i've always liked red pepper walnut dip (i didn't know the real name until your post), but never tried to make it. i will now. p.s., what's pomegranate molasses and where do you find it?

Evelyn said...

Pomegranate molasses just pomegranate juice that has been reduced a lot so it is thick and syrupy. It's a Middle Eastern condiment, so you can find it in the international aisle of some grocery stores or at Middle Eastern or Indian markets.

danny jenson said...

i'll have to go looking for that. thanks.