Pomegranate Dip Recipes

POMEGRANATE AND AVOCADO DIP

Steps:

• Mix all ingredients together and let sit for 1 hour in fridge for flavours to blend.
• Serve with home made pita chips or anything else you like to dip.

EGGPLANT DIP WITH POMEGRANATE AND TAHINA

Steps:

• Preheat the oven to 450 degrees F.
• Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside.
• When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes.
• Gently score the outer skin of the pomegranate into quarters. Place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom. Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed. Reserve 1/4 cup of the seeds for garnish.
• Place the remaining seeds over a sieve and press out the juice with your hands. You should have approximately 1/4 cup juice. Discard the pulp and seeds.
• In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy.
• Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries. Serve with pieces of warm pita for dipping.

POMEGRANATE DIP

Steps:

• Gently stir pomegranate seeds into the softened cream cheese so as to keep the seeds from bursting; shape into a ball.

RED-PEPPER AND WALNUT DIP WITH POMEGRANATE

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.

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE

Steps:

• Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
• In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
• To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.