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  • Prep Time
    10 minutes
  • Cook Time
    30 minutes
  • Serving
    8 People
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130 kcal per serving

  • Daily Value*
  • 8g fat
  • 2g protein
  • 1.1g fiber


Step 1

At 425 degrees F, preheat the oven.

Step 2

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.

Step 3

Flip the peppers once cooked halfway through. Transfer the roasted red peppers to a bowl and cover with a plastic wrap.

Step 4

Leave for 10 minutes, then peel the peppers. Remove all the pepper’s seeds and cut the peppers into strips.

Step 5

Transfer the strips to a blender and add 3 tablespoon olive oil, tomato paste, walnuts, breadcrumbs, Aleppo pepper, sumac, sugar, cayenne, and salt.

Step 6

Finally, blend until smooth. Serve.

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