Walnut garlic spread with pomegranate juice.

This is a Turkish recipe for a rich and powerfully flavoured dip.

This recipe contains the following types of ingredient: plants and fungi.


medium red bell peppers
3 fat
cloves garlic
100 g
FAIRTRADE walnut pieces
50 ml
Zaytoun FAIRTRADE olive oil
10 ml
ground cumin
dried red chilli peppers
10 ml
pomegranate molasses
to taste
to taste
FAIRTRADE freshly ground black pepper
10 to 50 ml
cold water



Pomegranate molasses is available from retailers such as Indian and Continental stores.

The hot pepper can be torn up Tropical Wholefoods flakes, or fresh sliced and de-seeded green pepper from the market, or half a teaspoon ground chilli pepper.


Halve the bell peppers by slicing them lengthways with a sharp kitchen knife.

Remove stalk, pith, and pips and discard these.

Place the peppers skin side up on a baking tray and roast at gas mark 9 (240 °C; 475 °F) for 10 minutes.

Place the walnuts on a baking tray at the bottom of the oven.

Meanwhile assemble the other ingredients into a food blender, viz:

Skin and crush the garlic.

Juice the lemon discarding the pith and peel.

Add in the

  • breadcrumbs
  • cumin
  • oil
  • pepper
  • pomegranate molasses
  • salt
  • a good grind of black pepper

Back with the bell peppers and walnuts:

Take the walnuts out of the oven once they have darkened a little.

It is OK if the skins of the peppers blacken, and the flesh can be expected to wilt. Allow them to cool and then remove the skin and put the pepper flesh into the blender.

Add the walnuts.


Blend the ingredients on high. The aim is to form a coarse, moist paste. So add a tablespoonful of water at a time blending inbetween additions until the right consistency is achieved.

Check for balance and add more salt if needed.

Allow to stand for a few hours or a day or two before serving.

To serve

Serve at room temperature with crackers or crusty bread.

As a meze dish this will go well with a full body red wine.