ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)
Provided by Aarti Sequeira
Categories condiment
Time 27m
Yield about 2 cups
Number Of Ingredients 10
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.
SPICY RED PEPPER AND WALNUT DIP
Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
- Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
Nutrition Facts : Calories 208 g, Fat 9 g, Fiber 5 g, Protein 7 g, Sodium 163 g
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
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
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
TANGY ROAST PEPPER & WALNUT DIP
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
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
SPICY RED PEPPER AND WALNUT DIP
This delicious dip is actually a healthy and quick appetiser that can be made a day or two ahead of time. The recipe is based on one from Alex Raij, chef of a tiny tapas bar, Tía Pol, in New York City. WINE: We enjoyed these tapas accompanied by a dry Riesling and I was quite surprised at the great match. The walnuts and the chili pepper's flavors were actually heightened and enjoyable. Try a 2005 Riesling Firestone Vineyard Select or a fruity, off-dry Riesling like 1999 Kiona White Riesling.
Provided by NcMysteryShopper
Categories Spreads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- In a small mixing bowl, whisk lemon juice and vinegar. Add bread cubes and toss to coat.
- Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.
- In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt. Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes. Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so. Discard dried chile.
- Place the peppers in a food processor and let cool until warm. Add soaked bread and pulse until it forms a thick paste. Add 1/2 cup walnuts and pulse just until coarsely ground. Transfer dip to a bowl and season with salt. Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.
Nutrition Facts : Calories 295, Fat 28.1, SaturatedFat 3.3, Sodium 4, Carbohydrate 10.5, Fiber 3.5, Sugar 5, Protein 4.6
MUHAMMARA (SPICY WALNUT, RED PEPPER DIP)
Make and share this Muhammara (Spicy Walnut, Red Pepper Dip) recipe from Food.com.
Provided by English_Rose
Categories Southwest Asia (middle East)
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a deep frying pan and gently cook the onions until soft and golden.
- Add the remaining ingredients and salt to taste.
- Continue to cook gently on a low heat for about 10-15 minutes until the ingredients are well blended and thickened.
- Remove from the heat.
- To serve: tip the muhammara in a bowl and garnish with pine nuts.
- Muhammara is eaten as a dip.
Nutrition Facts : Calories 408.9, Fat 34.5, SaturatedFat 4.2, Sodium 114.7, Carbohydrate 22.8, Fiber 4.1, Sugar 5.8, Protein 6.3
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- Preheat the oven to 350°. In a small bowl, mix the lemon juice and vinegar. Add the bread cubes and toss to coat; let the bread soak up the liquid.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the bell peppers, water, garlic and chile and season with salt. Cover and cook over low heat, stirring occasionally, until the peppers are tender, about 10 minutes. Uncover and cook over high heat, shaking the skillet, until all the liquid has evaporated, about 1 minute; discard the dried chile.
- Transfer the peppers to a food processor and let cool until warm. Add the soaked bread and pulse to a thick, coarse paste. Add the walnuts; pulse just until coarsely ground. Scrape the dip into a bowl and season with salt. Drizzle with the remaining 2 tablespoons of olive oil and serve.
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