Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
638
Calories
15g
Protein
18g
Fat
104g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup chopped walnuts
- 1 x 7-ounce jar roasted red peppers, rinsed
- ½ cup fresh breadcrumbs
- 1 large clove garlic, crushed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice, or to taste
- 1½ teaspoons ground cumin
- ¼ teaspoon crushed red pepper
- salt
Directions
1
Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes.
2
Transfer to a small bowl and let cool.
3
Combine all ingredients in a food processor and process until smooth.
4
Adjust seasoning with more lemon juice and salt, if desired.
Recipe sourced from
fandom