email this pageIngredients
2 red bell peppers, pith and seeds removed, quartered
2 garlic cloves
1 cup walnuts
1/2 cup breadcrumbs
Dash of cayenne pepper
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses or syrup, or other fruit syrup
1/4 cup fresh pomegranate seeds
2 tablespoons chopped fresh mint
1/4 cup chopped black Greek-style olives
Instructions
2 garlic cloves
1 cup walnuts
1/2 cup breadcrumbs
Dash of cayenne pepper
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses or syrup, or other fruit syrup
1/4 cup fresh pomegranate seeds
2 tablespoons chopped fresh mint
1/4 cup chopped black Greek-style olives
1. Put peppers and garlic in a food processor and pulse until peppers are in small pieces.
2. Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped.
3. Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread. Yield: 2 cups. Serves 8.
Nutritional Information
2. Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped.
3. Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread. Yield: 2 cups. Serves 8.
Per serving: 220 calories, 18g fat, 4g prot., 12g carbs., 2g fiber, 260mg sodium.
