Photo: Roasted Red Pepper and Walnut Dip Recipe
Ingredients
- 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
Directions
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.
Per serving: Calories 113; Total Fat 7.4 grams; Saturated 2.5 grams; Monounsaturated Fat: 2.5 grams; Polyunsaturated Fat: 3.8 grams; Protein 1.6 grams; Total Carbohydrate 16 grams; Fiber 0.6 grams; Cholesterol 0 milligrams; Sodium 136 milligrams;
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By Thanksmom
Bronxville, NY
on January 04, 2013
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This is a middle eastern dip known as Mouhamara. I make it often and we use small celery sticks or fresh cucumbers (cut like a thick 'chip' instead of a cracker. The pita cracker is good, but the dip already has bread crumbs, so if you want a fresh and also pretty way of serving, try the cucumber and or celery.
By jovanna_2562938
Long Island, NY
on December 08, 2012
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I tried Aarti's version of this dip and liked it; but trying this one now, I think I like this one better. Faster, easier, lighter, and yet still very tasty. I think the difference between the two recipes is Aarti's uses more nuts so it came out thicker; this one uses less nuts, lighter consistency and less calories. I used pumpkin seeds once and that was good too. I used Aarti's addition of adding smoked paprika, about 1/2 tsp., to give it that extra exotic flair. Altho' I'm no fan of jarred peppers, using them here makes life so easy. Just rinse off peppers well under water and go from there.
By lizaloo71
on May 29, 2011
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One of my favorite go-to dips! Very easy and different- serve with pita chips & veggies- People alwways ask me for the recipe.....Even better the 2nd day!
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