Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop.

Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve.

In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl.

To serve, drizzle a little pomegranate syrup over the top.

IDEAS YOU'LL LOVE

Homemade Chocolate-Hazelnut Spread

Recipe courtesy of Giada De Laurentiis

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Spreads

Recipe courtesy of Ree Drummond

Artichoke Spread

Grilled Sardines with Garlic Walnut Sauce

Recipe courtesy of Bobby Flay

Herb Cheese Spread

Recipe courtesy of Gina Neely|Pat Neely

Pimiento Cheese Spread

Recipe courtesy of Trisha Yearwood

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Walnut-Pepper Spread

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking