ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)
Provided by Aarti Sequeira
Categories condiment
Time 27m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
ROASTED RED PEPPER AND WALNUT DIP
For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/4 cups
Number Of Ingredients 12
Steps:
- Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
- Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
- Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
- Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 160 g
ROASTED RED PEPPER AND WALNUT DIP
Steps:
- Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
- Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
- Serve with pita toasts.
Nutrition Facts : Calories 113 calorie, Fat 7.4 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 16 grams, Fiber 0.6 grams, Protein 1.6 grams
ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE
Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole-wheat pita bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Char peppers over gas burners or in broiler, turning frequently. Transfer to a medium bowl and top with a plate. Let cool slightly. Rub off skins and remove stems and seeds. Set aside.
- Meanwhile, soak dates in hot water for 10 minutes until softened. Drain.
- Pulse pomegranate seeds in a food processor. Strain liquid, discarding solids. Return to food processor and add roasted peppers, softened dates, walnuts, and red pepper flakes. Process until smooth. Slowly add olive oil. Season to taste with salt and pepper.
- Toast pitas over gas burners or in broiler, turning frequently. Drizzle with olive oil and season with salt. Serve warm with dip.
Nutrition Facts : Calories 484 g, Fiber 12 g, Protein 11 g, Sodium 357 g
RED-PEPPER AND WALNUT DIP WITH POMEGRANATE
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.
Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g
MUHAMMARA (RED PEPPER & WALNUT DIP)
Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Provided by Imad Alarnab
Categories Side dish
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
- Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
- Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
ROASTED RED PEPPERWALNUT DIP
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Nut Side No-Cook Vegetarian Quick & Easy Walnut Vegan Gourmet Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 9
Steps:
- Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.
- With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.
RED BELL PEPPER-WALNUT DIP (MUHAMMARA)
Provided by John Willoughby
Categories quick, dips and spreads, side dish
Time 5m
Yield About 2 1/2 cups
Number Of Ingredients 12
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
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
SPICY RED PEPPER AND WALNUT DIP
Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
- Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
Nutrition Facts : Calories 208 g, Fat 9 g, Fiber 5 g, Protein 7 g, Sodium 163 g
RED PEPPER-WALNUT DIP
Categories Pepper Appetizer Low Fat Quick & Easy
Number Of Ingredients 6
Steps:
- Place all ingredients ina food processor and process until smooth. Yield: 12 servings (serving size: about 2 1/2 tablespoons of dip.) Calories : 75 Cooking Light November 2004
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