Hot & Sweet Red Pepper Dip

2 ½ pounds red sweet peppers (4 large)

1 to 2 small hot chilies

1 ½ cups ground walnuts (about 6 oz.)

½ cup wheat crackers, crumbled

1 tablespoon lemon juice

2 tablespoons pomegranate syrup

½ teaspoon ground cumin

¾ teaspoon salt

½ teaspoon sugar

2 tablespoons olive oil



Roast the peppers and chilies until blackened and blistered. Place them in a covered bowl to steam for 10 minutes. Rub off the skins, and slice peppers to remove seeds and membranes. Spread the skins on a paper towel to drain.


Grind the walnuts, crackers, and remaining ingredients, except the olive oil, in a food processor until smooth. Add sweet peppers, and process until creamy. Keep the machine on, while adding olive oil slowly. Add chilies to taste. Add a little water if the paste is too thick. Refrigerate overnight.



Makes 3 cups.