Servings: 6 people


  • 1 kg of red peppers
  • 250g of walnuts
  • 2 teaspoons of cumin seeds
  • 1/2 teaspoons of salt
  • 2 cloves of garlic
  • 2 teaspoons of olive oil
  • 1 tablespoon of lemon juice
  • 2 tablespoons of pomegranate molasses
  • 110g of fresh breadcrumbs


  1. Blacken the peppers in the oven (turn them regularly). Let them cool. Remove the skin and the seeds.
  2. Toast the walnuts and cumin seeds in a skillet. Leave to cool.
  3. Mix peppers, nuts, cumin, salt, garlic, lemon juice, breadcrumbs and molasses in a food processor until the texture is smooth.
  4. While continuing to mix, slowly add the olive oil. Taste and adjust seasoning if necessary.
  5. Keep refrigerated