Best Pepper Walnut Hummus With Veggie Dippers Recipes

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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

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

MUHAMMARA



Muhammara image

This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Dip     Appetizer     Bell Pepper     Walnut     Pomegranate     Vegetarian     Vegan     Quick & Easy     Soy Free     Dairy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 10

1 cup walnuts
3 large red bell peppers
1/2 cup fine fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
1 Tbsp. tahini
1 tsp. fresh lemon juice
1/2 tsp. paprika
2 Tbsp. pomegranate molasses, plus more for drizzling
Kosher salt

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8-10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
  • Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12-15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12-15 minutes.)
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
  • Remove skins from bell peppers (it's okay if some bits don't come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
  • Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

RED BELL PEPPER-WALNUT DIP (MUHAMMARA)



Red Bell Pepper-Walnut Dip (Muhammara) image

Provided by John Willoughby

Categories     quick, dips and spreads, side dish

Time 5m

Yield About 2 1/2 cups

Number Of Ingredients 12

3/4 cup walnuts
3 roasted red bell peppers
3/4 cup fresh bread crumbs
1 j alapeño or other small hot chili pepper, stemmed and seeded
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon pomegranate molasses
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt
pepper
2 tablespoons olive oil

Steps:

  • Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
  • Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
  • With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 7 grams

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