ROASTED RED PEPPER AND WALNUT DIP
This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.
Yield makes 2 1/4 cups
Number Of Ingredients 11
Steps:
- Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over. (Or place peppers under the broiler, turning often, until skin has charred.) Transfer peppers to a bowl and cover with plastic wrap. Let steam 15 minutes. Using paper towels, rub off skins, then remove stems, seeds, and ribs.
- Break toasted pita bread into 2-inch pieces; place in a bowl and add the water. Let soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
- Process garlic and walnuts in a food processor until finely ground, about 10 seconds. Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper. Pulse until combined.
- Transfer dip to a bowl; cover with plastic wrap. Refrigerate at least 1 hour, or up to overnight. Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.
- (Per 1/4-cup serving)
- Calories: 111
- Saturated Fat: 1g
- Unsaturated Fat: 7.3g
- Cholesterol: 0mg
- Carbohydrates: 7.6g
- Protein: 2.7g
- Sodium: 118mg
- Fiber: 1.8g
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