This comes via Epicurious originally from Kamal Mouzawak in Bon Appetit. It’s great with pita bread as a meal on its own or as a snack/appetizer. We made a couple minor adjustments but we’ve mostly been enjoying it all week for a light lunch.
For this you’ll need x3 red bell peppers, 1 cup walnuts, 1/2 cup breadcrumbs, 3 Tbsp olive oil, 2 Tbsp Aleppo-style pepper (chopped), 1 Tbsp tahini, 1 tsp lemon juice, 1 tsp paprika, 1 Tbsp maple syrup or brown sugar.
First, char the peppers by placing them under the broiler on a baking sheet lined with aluminum foil. Once one side has just started to blacken, rotate the peppers to the next side. Continue until all sides are just beginning to blacken. The remove from oven and wrap the still hot peppers into the foil sealing it all around into something of a tent. Set aside and let stand like this for about 10 minutes.
Meanwhile, toast the walnuts by placing them in a single layer on a baking sheet and placing into a pre-heated oven at 350 for 9 minutes. Be careful not to over cook them – they should just be starting to brown and be fragrant. Remove from oven and place on a plate to stop the cooking. Set aside.
Open the “tent” – it’ll be hot, so be careful and allow the peppers to cool so you can handle them. Pull out the stems, cut once so that the pepper opens up and lays flat and with your fingers remove the seeds and ribs from the inside and peel off the skin from the outsides.
Place peeled peppers into a food processor and add breadcrumbs, oil, hot peppers, tahini, lemon juice, paprika, toasted walnuts and the syrup/sugar. Pulse a few times to combine and then add in either oil or breadcrumbs to get to your preferred consistency.
Serve with warm pita bread.