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Pepper-walnut spread with pomegranate

Pepper-walnut spread with pomegranate

A refreshing sweet spread with pomegranate for bread, as a snack, or for dipping. Also delicious as an appetizer before the meal.

Ingredients

1 pomegranate
4 red bell peppers
2 cloves of garlic
150 grams of red kidney beans
75 grams of walnuts
1 tbsp. balsamic vinegar
2 tbsp. Honey
pinch of ground cumin
1 lime
piece of chili pepper
extra virgin olive oil
fresh mint
*food processor, blender, or immersion blender (if available)

Preparation

  • 1
    Clean the bell peppers and cut them into coarse strips. Fry them in a splash of olive oil over high heat in a large frying pan. Cook the bell peppers for about 10 minutes until tender.

  • 2
    Clean the pomegranate. Cut the peel into four sections slightly, but do not cut it all the way through. Break the pomegranate into 4 sections. Now you can easily break out the pomegranate seeds carefully.

  • 3
    Grind the baked bell peppers finely. Optionally, you can first separate the flesh from the thin skin using a spoon, but this is not necessary. Then add the garlic, kidney beans, walnuts, balsamic vinegar, honey, cumin, a piece of red pepper, and lime juice. Grind until smooth to make a smooth spread. Taste the spread and adjust seasoning if necessary.

  • 4
    Garnish the spread with pomegranate seeds, freshly chopped mint, pieces of walnut, and red pepper. Finally, drizzle a little extra virgin olive oil over it. The spread can be stored in the refrigerator for several days. Serve it with bread, toast, vegetables, or salad.

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