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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin. | 2. Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.). | 3. Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning. | 4. Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	3 -4	cups	roasted canned roasted	0.0	0.0	0.0	0.0
walnut	1	cup		1927.12	0.0	0.0	218.0
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon	1		grated	1.2808	0.4116	0.0486	0.0132
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
hot paprika				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.