1. Grill or broil the pepper until they are black, peel the burnt skin, should come of easily if placed in a plastic bag while still hot. Or you can buy roasted pepper in olive oil (NOT vinegar).
2. Place the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and salt in a food processor. Grind until you get a fairly smooth paste, add olive oil and mix.
3. Garnish with parsley, mint or coriander. Serve with warm pita bread.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 252 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 0mg||0 %|
|Sodium 290.2mg||10 %|
|Potassium 634.5mg||17 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 37.2g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
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