Red Pepper And Walnut Dip With Pomegranate Recipes

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ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE



Roasted Red Pepper and Walnut Dip with Pomegranate image

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

3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole-wheat pitas

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

ROASTED RED PEPPER AND WALNUT DIP



Roasted Red Pepper and Walnut Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 10

3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving

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

RED-PEPPER AND WALNUT DIP WITH POMEGRANATE



Red-Pepper and Walnut Dip with Pomegranate image

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

4 pitted dates
3 chopped roasted red peppers
1/2 cup pomegranate juice
1/2 cup toasted walnuts
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Pomegranate seeds
Toasted whole-grain pita bread

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 AND WALNUT SPREAD)



Muhammara (Red Pepper and Walnut Spread) image

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories     dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Steps:

  • Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
  • Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
  • Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE



Red Pepper Dip With Walnuts And Pomegranate image

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 30m

Yield about 3 cups

Number Of Ingredients 11

2 1/2 pounds red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely ground
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)
1/2 teaspoon ground cumin, more for garnish
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
8 pita breads

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.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 688 milligrams, Sugar 16 grams, TransFat 0 grams

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)



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.

TANGY ROAST PEPPER & WALNUT DIP



Tangy roast pepper & walnut dip image

A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping

Provided by Jennifer Joyce

Categories     Buffet, Canapes

Time 12m

Yield Serves 8, with other dishes

Number Of Ingredients 7

1tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
6 tbsp extra-virgin olive oil
100g walnut halves
225g roasted red pepper from a jar, drained
1 tbsp tomato purée
1 garlic clove , crushed
2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)

Steps:

  • In a pan, heat the ground cumin and pimenton in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it's too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.

Nutrition Facts : Calories 198 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 2 grams protein, Sodium 0.44 milligram of sodium

ROASTED RED PEPPER–WALNUT DIP



Roasted Red Pepper–Walnut Dip image

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

1/4 cup chopped walnuts
1/2 cup chopped drained roasted red peppers (from a 7-ounce jar)
1 slice firm white sandwich bread, torn into pieces
1 medium garlic clove, or to taste, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper, or to taste
1/2 cup extra-virgin olive oil
Salt

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 PEPPER DIP WITH WALNUTS



Red Pepper Dip with Walnuts image

Can be prepared in 45 minutes or less.

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 small onion, chopped
2 large garlic cloves, sliced
1/4 cup olive oil
a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)
1/2 cup walnuts, toasted and cooled
1/3 cup packed fresh basil leaves, washed well and spun dry
1 slice homemade-type sandwich bread, chopped
2 tablespoons fresh lemon juice
Accompaniment: toasted pita wedges

Steps:

  • In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.

MUHAMMARA (RED PEPPER & WALNUT DIP)



Muhammara (red pepper & walnut dip) image

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

3 red peppers
70g walnut halves
1 tbsp pomegranate molasses
½ tsp hot chilli flakes
1 tsp ground cumin
1 tsp tomato paste
1 small garlic clove, crushed
handful of breadcrumbs
¾ tsp fine sea salt
olive oil, to serve
handful of coriander leaves, to serve

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

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)



Muhammara (Roasted Pepper & Walnut Spread) image

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h18m

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Steps:

  • Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
  • Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
  • Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
  • Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
  • Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g

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From mediterraneanliving.com


ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE RECIPE
Nov 30, 2015 - Charred bell peppers, pitted dates, and toasted walnuts, topped with juicy pomegranate seeds, make a savory dip, perfect for whole-wheat pita bread.
From pinterest.com


RECIPE: ROASTED RED PEPPER, WALNUT & POMEGRANATE DIP …
2013-12-28 ROASTED RED PEPPER & WALNUT DIP with POMEGRANATE (Muhammara) (Makes approx 2 cups – 470ml) Ingredients: 1 cup (237ml) of roasted red peppers (from a jar is fine – drain them first) 2/3 cup (158ml) of fresh breadcrumbs. ½ (118ml) cup of walnuts (preferably roasted, see above) One or 2 large garlic cloves, peeled and roughly chopped
From edibletcetera.com


RED-PEPPER AND WALNUT DIP WITH POMEGRANATE
4 pitted dates; 3 chopped roasted red peppers; 1/2 cup pomegranate juice; 1/2 cup toasted walnuts; 1/2 teaspoon red-pepper flakes; 2 tablespoons extra-virgin olive oil
From mealplannerpro.com


MUHAMMARA | ROASTED RED BELL PEPPER AND WALNUT DIP
2021-10-11 Prepare the muhammara. In a blender or mixer jar or food processor, add the bread crumbs, toasted walnuts, roasted bell peppers, Aleppo pepper, red chili powder, sumac, salt, molasses, lemon juice, and two tbsp olive oil. Blend until smooth.
From vidhyashomecooking.com


MUHAMMARA (ROASTED RED PEPPER WALNUT DIP) - GIRL WITH THE …
2020-08-28 In a food processor, add all the ingredients: roasted red peppers, walnuts, olive oil, lemon juice, pomegranate molasses, cumin, red pepper flakes, and breadcrumbs. I used gluten free breadcrumbs, but you can use regular fine breadcrumbs. Blend for 1 minute until combined. The consistency of the muhammara dip should be thick almost chunky.
From girlwiththeironcast.com


ROASTED RED PEPPER AND POMEGRANATE DIP - HONEST COOKING
2017-09-20 Instructions. In a food processor or blender, combine all ingredients except parsley. Blend until smooth, scraping down sides as necessary. Season to taste with salt and pepper. Spoon into a bowl, sprinkle with parsley, and serve. Dip can be made ahead of time and refrigerated until serving. Emily Watson.
From honestcooking.com


MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP) - STEAM & BAKE
Instructions. Put all the ingredients into the bowl of a food processor and run it until you have a smooth, thick dip. Open the lid and taste – you may want to adjust your seasonings, adding a touch more salt or sugar, or some extra pomegranate molasses. If …
From steamandbake.com


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