Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blackened and blistered.
Remove from the oven, cover with aluminum foil or place in a bowl and cover with plastic wrap for about 10 minutes. This process helps in peeling the peppers.
Once cooled, peel off the skins, remove the seeds and stems, and roughly chop the peppers.
Toast the Walnuts: While the peppers are roasting, place the walnuts on a separate baking sheet and toast in the oven for 5-8 minutes, or until they're lightly browned and fragrant. Be careful not to burn them.
Blend the Ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, extra virgin olive oil, tomato paste, garlic, ground cumin, smoked paprika, pomegranate molasses, chili flakes, and a pinch of salt.
Blend until smooth or until your desired consistency is reached. Taste and adjust seasoning if necessary.
Health Benefits:
Nutrient-Dense Ingredients: Red bell peppers are rich in vitamins A, C, and antioxidants, which support immune health and may help in reducing inflammation.
Walnuts are a great source of omega-3 fatty acids, which are essential for brain health and reducing heart disease risk.
Heart-Healthy Fats: The extra virgin olive oil and walnuts in this recipe contribute heart- healthy monounsaturated and polyunsaturated fats.
Inputs By: Chef Aditi Dixit, CYK Hospitalities Pvt Ltd.