Preparation Time10 minutes
Serving Size8 People
130 kcal per serving
- Daily Value*
At 425 degrees F, preheat the oven.
Rub the prepared bell peppers with 1 tablespoon olive oil and place it in a baking sheet. Roast these peppers for 30 minutes in the preheated oven.
Flip the peppers once cooked halfway through. Transfer the roasted red peppers to a bowl and cover with a plastic wrap.
Leave for 10 minutes, then peel the peppers. Remove all the pepper’s seeds and cut the peppers into strips.
Transfer the strips to a blender and add 3 tablespoon olive oil, tomato paste, walnuts, breadcrumbs, Aleppo pepper, sumac, sugar, cayenne, and salt.
Finally, blend until smooth. Serve.