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

Spreads

Recipe courtesy of Ree Drummond

Pimiento Cheese Spread

Recipe courtesy of Trisha Yearwood

Herb Spread

Recipe courtesy of Alton Brown

Artichoke Spread

Chocolate Spread

Recipe courtesy of Bill Granger

Grilled Sardines with Garlic Walnut Sauce

Recipe courtesy of Bobby Flay

Taramasalata (Fish Roe Spread)

Recipe courtesy of Sara Moulton

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

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking