Inspired by: Muhammara
- All year
Roasted Red Pepper & Walnut Spread
- Serves
- 8
- Portion
- 2 tbsp
- Time
- 40 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Capsicum | 3 red peppers, roasted & peeled | 400 g | 2000 g | |
| Walnuts | ¾ cup, toasted | 80 g | 400 g | |
| Whole-wheat bread | breadcrumbs | 30 g | 150 g | |
| Extra-virgin olive oil | 2 tbsp | 30 g | 150 g | |
| Lemon juice | 1 tbsp | 15 ml | 75 ml | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Kashmiri chilli powder (mild) | pinch mild | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Maple syrup | 1 tsp (instead of pomegranate molasses) | 5 g | 25 g |
Method
How to cook it
Step 1: Roast peppers until blackened; steam in a covered bowl; peel.
Step 2: Blend with walnuts, breadcrumbs, oil, lemon, cumin, chilli, maple and salt.
Nutrition
Per serving, estimated
Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic→Tocumin
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