Directions:
- Roast the red peppers over an open fire or in the oven until the peels are charred. Place them in a paper bag for ten minutes when they are done and the skins will come off very easily.
- Peel you peppers and rinse off any bits of charred skin.
- Using a sharp knife remove the seeds of the peppers and finely mince them.
- In a large bowl combine peppers and walnuts. Mash together with a potato masher until it is somewhat uniform and pasty.
- Add all other ingredients and mix well until a uniform spread is formed. Add more oil if necessary.
- Let sit for at least an hour. Serve with pita bread, toast, or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.29 Kcal (721 kJ) | ||
| Calories from fat | 115.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 20% | |
|---|---|---|---|
| Sodium | 313.16mg | 13% | |
| Potassium | 266.55mg | 6% | |
| Total Carbs | 10.6g | 4% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 105.9mg | 176% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.92 Kcal (615 kJ) | ||
| Calories from fat | 98.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 20% | |
|---|---|---|---|
| Sodium | 267.05mg | 13% | |
| Potassium | 227.3mg | 6% | |
| Total Carbs | 9.04g | 4% | |
| Sugars | 4g | 19% | |
| Dietary Fiber | 2.53g | 12% | |
| Protein | 4.18g | 10% | |
| Vitamin C | 90.3mg | 176% | |
| Iron | 0.6mg | 4% | |
| Calcium | 21.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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