- 8 red paprikas (bell peppers)
- 100 g walnuts
- 3 garlic cloves (minced)
- 1.5 lemons
- 1 dl panko bread crumbs
- 0.75 dl bread crumbs
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 4 tbsp red pepper flakes
- 1 tbsp cumin
- 1 tbsp sumac
- 0.5 tsp salt
Cut paprikas in half and roast, skin side up, at 215°C for about 30 minutes, until flesh is tender.
Move paprika tray close to burners and increase to max heat. Broil for about 5 minutes, until skin starts to blacken and pull away from flesh.
Remove paprikas from oven, flip, and blacken flesh a bit with a handheld torch.
Allow to cool enough to handle, then peel and discard skin. Torching skin with hand torch can help remove stuck bits.
Drain off as much liquid from paprikas as possible, storing in a separate bowl.
Mix all ingredients in blender, except half the lemon juice and the paprika juice.
Blend until chunky but spreadable. Add lemon juice to thin. If still too thick, add paprika juice.
Serve with pita.