Roasted Red Pepper And Walnut Spread Recipes

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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

ROASTED RED PEPPER AND WALNUT DIP



Roasted Red Pepper and Walnut Dip image

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

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 SPREAD



Roasted Red Pepper and Walnut Spread image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Food Processor     Appetizer     Picnic     Quick & Easy     Walnut     Bell Pepper     Healthy     Breadcrumbs     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil

Steps:

  • Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
  • With motor running, add oil in a slow stream, blending until incorporated.

MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)



Muhammara (Roasted Red Pepper and Walnut Spread) image

Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!

Provided by Kozmic Blues

Categories     Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

3 roasted red peppers, whole (from jar or roasted yourself)
2/3 cup breadcrumbs (homemade)
1 cup walnuts, toasted
4 large garlic cloves
1/2 teaspoon salt (to taste)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or more)

Steps:

  • In a blender or food processor, combine the peppers and all the remaining ingredients.
  • Taste, and add more spice or salt as necessary.

Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 1.2, Sodium 169.9, Carbohydrate 7.5, Fiber 1.2, Sugar 0.8, Protein 2.9

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.

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

ROAST PEPPER SPREAD WITH WALNUTS AND GARLIC



Roast Pepper Spread With Walnuts and Garlic image

Great stuff ... from Mark Bittman's "The Best Recipes in the World". This spread can be served with bread or vegetable sticks, but it is also wonderful as a sandwich ingredient. It can be made hours or even a day in advance, but always let it come back to room temperature before serving.

Provided by GaylaJ

Categories     Spreads

Time 15m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

3 -4 red peppers, roasted (or about 1 1/2 cups canned or jarred roasted red peppers)
1 cup walnuts
1 tablespoon roughly chopped garlic
2 tablespoons extra virgin olive oil
1 lemon (will be using the grated zest and the juice)
1 teaspoon ground cumin
hot paprika or any small dried chili, to taste
salt, to taste

Steps:

  • Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.
  • Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.).
  • Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
  • Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).

Nutrition Facts : Calories 142.3, Fat 13.2, SaturatedFat 1.4, Sodium 2.3, Carbohydrate 6.6, Fiber 2.6, Sugar 2.3, Protein 2.9

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

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

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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.

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 30

Number Of Ingredients 9

6 pounds red bell peppers
1 pound Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
½ cup red wine vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  • Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  • Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g

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

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From themediterraneandish.com


RED PEPPER WALNUT DIP | MIDDLE-EASTERN RECIPES | SBS FOOD
Cooling time 20 minutes. Roast the peppers over an open flame, turning regularly, until blackened and blistered. Alternatively, place in a small …
From sbs.com.au


MUHAMMARA ROASTED RED PEPPER AND WALNUT SPREAD
How To Make This Recipe. Combine all the ingredients in a food processor or blender, and pulse until well combined. The red peppers will be smooth, but the walnuts should still have a pleasing nubbly texture. (If you like more texture, blend together the other ingredients and then add the walnuts, pulsing until you achieve the desired end state.)
From urbancottagelife.com


BEST ROASTED PEPPER DIP RECIPE - HOW TO MAKE ROASTED PEPPER DIP
2022-05-10 Directions. In food processor, pulse almonds to finely chop. Add marinated peppers, scallion, and parsley and process until nearly smooth. Adjust seasoning with vinegar, salt, and pepper as needed ...
From goodhousekeeping.com


VEGAN ROASTED RED PEPPER AND WALNUT DIP RECIPE - FOOLPROOF …
2019-08-05 To make this easy Roasted Bell Pepper dip, simply: Roast the bell peppers. Preheat the oven to 400 degrees. Rub the bell peppers with 1 teaspoon olive oil and place on a parchment-lined baking sheet. Roast for 35-40 minutes, flipping halfway through, until charred and roasted in places. Remove the skin from the bell peppers.
From foolproofliving.com


ROASTED RED PEPPER AND ZUCCHINI SPREAD - LACTO OVO VEGETARIAN …
Roasted Red Pepper and Zucchini Spread might be just the side dish you are searching for. One serving contains 167 calories, 5g of protein, and 7g of fat. This vegetarian recipe serves 8. If you have baguette, pepper, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 ...
From fooddiez.com


MUHAMMARA - RED PEPPER AND WALNUT DIP - LAZY CAT KITCHEN
METHOD. Set the oven to 200º C / 390º F. Wash the peppers, cut into halves, remove seeds and membranes and then cut into halves again. Put the peppers skin down on a baking tray and into the oven for 40 mins. 30 mins in, turn them over (skin-side up) for another 10 mins. While the peppers are roasting, take a dry pan or skillet and gently ...
From lazycatkitchen.com


ROASTED RED PEPPER WALNUT PESTO - LORD BYRON'S KITCHEN
2017-06-05 Add all ingredients to a food processor or blender and puree until smooth. Transfer pesto sauce to a clean, sterile mason jar and secure with a clean lid and seal. Refrigerate 12 hours until ingredients marry together. This pesto can be used immediately, but allowing the pesto to sit results in a more cohesive taste.
From lordbyronskitchen.com


RED PEPPER WALNUT DIP - KETO & LOW CARB VEGETARIAN RECIPES
2020-09-01 Preheat the oven to 200C/400F degrees. Place the peppers on a baking tray and brush with the olive oil. Roast the peppers for 30 minutes, turning over half-way through cooking. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap to trap the steam from the peppers.
From ketovegetarianrecipes.com


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