Red Pepper Dip With Walnuts And Pomegranate Food

ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE

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.

MUHAMMARA

Steps:

• Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
• Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
• Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
• Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
• Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
• Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
• Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
• Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
• Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.

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.

RED-PEPPER AND WALNUT DIP WITH POMEGRANATE

Steps:

• Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

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.

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE

Steps:

• Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
• In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
• To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

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.