Best Tangy Roast Pepper Walnut Dip Recipes

Roasted Red Pepper and Walnut Dip image

Provided by Martha Stewart

Yield Makes 2 1/4 cups

Number Of Ingredients 12

3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

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 (Muhummara) image

Provided by Aarti Sequeira

Categories condiment

Time 27m

Yield about 2 cups

Number Of Ingredients 10

2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses*
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.