The theme for the week is dips and sauces. The easiest and a very tasty dip is this Lebanese dip served with pita bread. A very few simple ingredients and an even more simple way of cooking brings around this lovely dip
INGREDIENTS
Recipe source:Rose water and orange blossoms
|
Red
bell pepper
|
1
|
|
Walnuts
|
1/2
cup
|
|
Fresh
bread crumbs
|
1/3
cup
|
|
Pomegranate
molasses
|
2
tsp
|
|
Garlic
|
1
clove
|
|
Red
chilli powder
|
1tsp
|
|
Olive
oil
|
1tbsp
|
|
Lemon
juice
|
1tsp
|
|
Salt
|
To
taste
|
PREPARATION
Roast the bell pepper in an oven or on open fire
Remove the outer skin and the seeds
Roast the walnuts
Transfer everything except the olive oil to a
processor and run the processor till you get a smooth paste. Now with the
processor running add the olive oil, run it for a few seconds and turn off the
processor
Transfer this to a serving bowl
Serve with pita bread or bread of your choice
