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Recipe Collection

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Prep time: 10 minutes

Cook time: 10 minutes

Yield: 1½ cups

Tu b’Shevat is a celebration of the trees and a time to feast on dried fruits, nuts and the seven species of the land of Israel. Serve this spread at your seder (or brunch) and knock off two of the seven in one dish (pomegranates and olives). Dirtying only one dish, you can even make this with a frozen pepper from your summer bounty—just thaw and use as is (without roasting). When you’re planting trees this year for Tu b’Shevat, you may want to plant some pepper plants as well, since this is a recipe you will want to make all the time.


  • 1 red bell pepper
  • ½ cup chopped scallions (about 3–4)
  • 1 teaspoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 2 teaspoons pomegranate molasses
  • ½ teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • ¾ cup walnuts, toasted
  • 4–5 tablespoons fresh breadcrumbs (can use gluten-free bread)
  • Garnish: Extra walnuts, olive oil and chopped scallions


  • Preheat the oven to 400 degrees, and roast the pepper close to the broiler, flipping periodically, or roast it directly on the burner of a gas stove until blistered. Remove and cool. Peel off the skin and remove the seeds and stem. Chop roughly.
  • Combine all of the ingredients except the breadcrumbs in the food processor and puree until smooth. Add 4 tablespoons of the breadcrumbs and pulse to combine. If mixture is too loose and doesn't hold its shape, add another tablespoon of breadcrumbs and pulse again. It should be thick, like hummus, and spreadable.
  • Scrape into a bowl and top with olive oil, walnuts and scallions. Serve with pita bread, veggies or crackers.

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