Garlic Walnut Dip Food

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)

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 GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD

Steps:

• Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
• When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

ROASTED GARLIC, FETA, AND WALNUT DIP, TOASTED

Steps:

• Preheat oven to highest setting.
• Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20-25 minutes.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper, and garlic clove in food processor. Pulse until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra virgin olive oil and serve with roasted garlic and pita bread.

GARLIC WALNUT DIP

Steps:

• Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.
• Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
• Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.

WINTER CRUDITES WITH WALNUT-GARLIC DIP

Steps:

• Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
• Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.

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.

BASIL & WALNUT DIP

Steps:

• Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in walnuts. Serve with raw vegetables for dipping. Any left overs are great in a sandwich the next day.