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 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.
More about "roasted red pepperwalnut dip recipes"
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - THE …
From themediterraneandish.com
4.8/5 (112)Category AppetizerCuisine Mediterranean, Middle EasternCalories 201 per serving
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
ROASTED RED PEPPER WALNUT DIP (MUHAMMARA) – …
From theveglife.com
MUHAMMARA (ROASTED RED PEPPER & WALNUT DIP) - CHILI …
From chilipeppermadness.com
MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP) …
From foodandwine.com
5/5 (1)Total Time 45 mins
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. Trim and discard tops and bottoms from bell peppers. Cut each trimmed bell pepper lengthwise into 4 equal pieces; remove and discard ribs and seeds. Toss together bell pepper pieces and 1 tablespoon oil in a medium bowl. Arrange pepper pieces, skin side up, in a single layer on prepared baking sheet. Roast in preheated oven until tender, 15 to 20 minutes. Transfer roasted bell peppers to a medium bowl, and cover with plastic wrap. Let stand at room temperature to steam until completely tender and cool enough to handle, about 10 minutes. Remove and discard skins from bell peppers; set bell peppers aside. Reserve any juices in bowl.
- Process breadsticks in a food processor until finely ground. Pass finely ground breadsticks through a fine wire-mesh strainer into a medium bowl. Set aside 1/2 cup fine breadcrumbs in a small bowl; reserve any remaining breadcrumbs and large unsifted crumbs for another use. Process 1 cup walnuts in food processor until finely ground, about 30 seconds. Place ground walnuts in a separate small bowl; set aside. Pulse onion and garlic in food processor until well combined and finely minced, stopping to scrape down sides as needed, 3 to 5 pulses. Add roasted bell peppers and reserved juices to food processor; process until smooth, stopping to scrape down sides as needed, about 1 minute. Add ground walnuts, reserved 1/2 cup breadcrumbs, spicy pepper paste, tomato paste, pomegranate molasses, cumin, paprika, and Aleppo pepper; process until smooth, about 1 minute. Add tahini, salt, and remaining 1/2 cup oil; process until smooth and thick, stopping to scrape down sides as needed, about 30 sec
- Scoop muhammara onto a plate, and smooth out into an even circle. Using the back of a large spoon, swirl just inside the border to create a shallow moat, keeping the middle slightly mounded. Arrange 10 walnuts around border, and place remaining 1 walnut in the middle. Garnish with a drizzle of oil.
ROASTED RED PEPPER-WALNUT DIP | SAVORY
From savoryonline.com
ROASTED RED PEPPER WALNUT DIP RECIPE - FOOD.COM
From food.com
VEGAN ROASTED RED PEPPER AND WALNUT DIP RECIPE - FOOLPROOF …
From foolproofliving.com
ROASTED RED PEPPER-WALNUT DIP, MUHAMMARA RECIPE
From recipegraze.com
RED PEPPER WALNUT DIP - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
MUHAMMARA (SYRIAN RED PEPPER DIP) - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP)
From mediterraneanliving.com
WALNUT RED PEPPER DIP RECIPE | MYRECIPES
From myrecipes.com
MUHAMMARA (ROASTED RED PEPPER & WALNUT DIP) - CONNOISSEURUS …
From connoisseurusveg.com
75 ELEGANT CHRISTMAS APPETIZER RECIPES THAT'LL WOW PARTY GUESTS
From yahoo.com
ROASTED RED PEPPER & WALNUT DIP - RECIPES | PAMPERED CHEF US …
From pamperedchef.com
ROASTED RED PEPPER & WALNUT DIP (MUHAMMARA) - THE ORIGINAL DISH
From theoriginaldish.com
ZESTY ROASTED RED PEPPER DIP RECIPE - EATRIGHT.ORG
From eatright.org
ROASTED RED PEPPER & WALNUT DIP - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love