Best Middle Eastern Dips Recipes

MIDDLE EASTERN DIPS

Middle Eastern Dips image

Provided by Food Network

Number Of Ingredients 20

Ingredients

1 pound cooked chick peas, drained, liquid reserved
1 tablespoon roasted garlic
1/4 cup extra virgin olive oil
1/2 cup lemon juice, or more to taste
2 tablespoons ground coriander
2 tablespoons ground cumin
3 tablespoons tahini paste, or more to taste
Salt and pepper
Brunoise red onion
Roasted pine nuts
Parsley
Extra virgin olive oil
Lemon juice
Pita Bread
1 pound dried fava beans, soaked overnight and skins removed
2 1/2 quarts water
6 cloves of garlic, pealed
2 teaspoons ground cumin
1/2 cup extra virgin olive oil
Sliced green onions and diced red peppers, for garnish

Steps:

Combine all ingredients for hummus in a large food processor or electric mixer and puree. Add a little of the reserved chick pea liquid to smooth out. Adjust seasoning as needed. Press hummus through a large sieve. Garnish and serve with bread.
Combine all ingredients and bring to a boil. Reduce heat to simmer and continue to stir to prevent scorching on the bottom. Simmer until all liquid is gone and spread is smooth. Season with salt and pepper. Garnish with sliced green onions, diced red peppers and the extra virgin olive oil. Serve in a bowl with bread.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Muhammara (Red Pepper and Walnut Spread) image

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Steps:

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams