Tangy Roast Pepper Walnut Dip Recipes

TANGY ROAST PEPPER & WALNUT DIP

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.

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.

TANGY ROAST PEPPER & WALNUT DIP

Steps:

• In a pan, heat the ground cumin and paprika 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 paprika on top.

ROASTED RED PEPPER AND WALNUT DIP

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.

SYRIAN TANGY RED PEPPER AND NUT DIP - MUHAMMARA

Steps:

• In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
• and cook over moderately high heat, stirring, until lightly golden, about.
• 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
• Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
• minutes. Transfer the walnuts to a food processor and let cool completely.
• Add the pistachios and cashews and pulse until the nuts are finely.
• chopped. Scrape the finely chopped nuts into a medium bowl.
• Add the bell peppers and onion to the food processor and pulse until.
• finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
• to extract as much liquid as possible. Add the mixture to the chopped.
• nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
• with salt and cayenne and serve.
• Serve With Warm pita.