Flavoured with paprika, Aleppo pepper, cumin and rose water, this Red Capsicum, Walnut and Pomegranate Dip brings back memories of my visit to Jordan in 2019. While seemingly exotic, all the ingredients for this dish can be found in your local supermarket.
So go shopping and prepare for yourself a little bit of The Middle East.
Caren.
RED CAPSICUM, WALNUT AND POMEGRANATE DIP
250 gm roasted and peeled capsicum flesh, from 2-3 red capsicums
2 peeled garlic cloves, blanched in boiling water for a few minutes, dried
1 teaspoon sweet paprika
½ teaspoon Aleppo pepper or chilli flakes
½ teaspoon ground cumin
½ teaspoon sea salt
1 tablespoon almond meal
1 tablespoon extra virgin olive oil
1 tablespoon pomegranate molasses
40 gm lightly toasted walnut pieces
¼ teaspoon rosewater, optional
Pomegranate arils for decoration, optional
Roughly chop the capsicum flesh and the garlic cloves. Place all the ingredients, except the pomegranate arils, in a food processor. Blend until just combined and there is still some crunch from the walnuts. Will keep refrigerated for 3-4 days. Spoon onto a flat plate and scatter with pomegranate arils if using.