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
MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)
This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
- Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
- Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g
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.
Nutrition Facts : Calories 113 calorie, Fat 7.4 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 16 grams, Fiber 0.6 grams, Protein 1.6 grams
ROASTED RED PEPPER AND WALNUT DIP
For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/4 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 160 g
MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)
Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!
Provided by Kozmic Blues
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine the peppers and all the remaining ingredients.
- Taste, and add more spice or salt as necessary.
Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 1.2, Sodium 169.9, Carbohydrate 7.5, Fiber 1.2, Sugar 0.8, Protein 2.9
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.
More about "roasted red pepper and walnut dip muhummara food"
MUHAMMARA, ROASTED RED PEPPER AND WALNUT DIP - WINE ENTHUSIAST
From winemag.com
Category Food, Food RecipesEstimated Reading Time 2 mins
- Heat oven to 350ºF. Place walnuts on baking sheet. Toast on middle rack of oven for 8–10 minutes, or until skins look darkened.
- Increase oven heat to 400ºF. Place pepper on baking tray. Roast on lower rack of oven for 45 minutes, rotating once, until skins are blackened. Remove from oven and immediately place in plastic bag for 15 minutes. When cool, discard stem and peel skin. Discard membrane and seeds. Set aside.
- In bowl of food processor, add red pepper, garlic, olive oil, pomegranate molasses, salt, cumin and chili. Purée for 2 minutes, until it appears smooth and creamy. Add walnuts and pulse a few times until chunky. Transfer dip to wide, shallow bowl. Using spatula, create well in middle of dip. Drizzle with olive oil, and garnish with pomegranate seeds and dill.
MUHAMMARA - ROASTED RED PEPPER & WALNUT DIP - …
From savoringthegood.com
Estimated Reading Time 6 mins
MUHAMMARA (ROASTED RED PEPPER WALNUT DIP) - BROMA …
From bromabakery.com
5/5 (4)Category DipCuisine Middle EasternTotal Time 40 mins
- Slice the red bell peppers in half lengthwise and remove the core and seeds. Brush the insides and outsides with olive oil, then place cut side down on the baking sheet.
- Bake for 30 minutes, or until peppers have some char on them and have sweated out most of their moisture. Remove from heat and allow to cool to room temperature.
- In a food processor or high speed blender, pulse the roasted red peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and aleppo pepper flakes until mixture resembles course sand. You want to leave in some texture here — don’t pulse too much or the dip will become too smooth.
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - THE ...
From themediterraneandish.com
4.8/5 (88)Category AppetizerCuisine Mediterranean, Middle EasternCalories 201 per serving
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP) - …
From familystylefood.com
5/5 (1)Total Time 20 minsCategory SaucesCalories 113 per serving
- Place the roasted red pepper, bread, garlic and walnuts in a food processor work bowl and process for about 1 minute, scraping down sides once halfway.
- Add the remaining ingredients and process until completely smooth, another minute or two. Taste and season with additional salt and lemon juice if needed.
RED PEPPER WALNUT DIP | MIDDLE-EASTERN RECIPES | SBS FOOD
From sbs.com.au
3.6/5 (27)Servings 4-6Cuisine Middle EasternCategory Appetiser
MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP) …
From foodandwine.com
Servings 4-6Total Time 45 minsCategory Dips
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. Trim and discard tops and bottoms from bell peppers. Cut each trimmed bell pepper lengthwise into 4 equal pieces; remove and discard ribs and seeds. Toss together bell pepper pieces and 1 tablespoon oil in a medium bowl. Arrange pepper pieces, skin side up, in a single layer on prepared baking sheet. Roast in preheated oven until tender, 15 to 20 minutes. Transfer roasted bell peppers to a medium bowl, and cover with plastic wrap. Let stand at room temperature to steam until completely tender and cool enough to handle, about 10 minutes. Remove and discard skins from bell peppers; set bell peppers aside. Reserve any juices in bowl.
- Process breadsticks in a food processor until finely ground. Pass finely ground breadsticks through a fine wire-mesh strainer into a medium bowl. Set aside 1/2 cup fine breadcrumbs in a small bowl; reserve any remaining breadcrumbs and large unsifted crumbs for another use. Process 1 cup walnuts in food processor until finely ground, about 30 seconds. Place ground walnuts in a separate small bowl; set aside. Pulse onion and garlic in food processor until well combined and finely minced, stopping to scrape down sides as needed, 3 to 5 pulses. Add roasted bell peppers and reserved juices to food processor; process until smooth, stopping to scrape down sides as needed, about 1 minute. Add ground walnuts, reserved 1/2 cup breadcrumbs, spicy pepper paste, tomato paste, pomegranate molasses, cumin, paprika, and Aleppo pepper; process until smooth, about 1 minute. Add tahini, salt, and remaining 1/2 cup oil; process until smooth and thick, stopping to scrape down sides as needed, about 30 sec
- Scoop muhammara onto a plate, and smooth out into an even circle. Using the back of a large spoon, swirl just inside the border to create a shallow moat, keeping the middle slightly mounded. Arrange 10 walnuts around border, and place remaining 1 walnut in the middle. Garnish with a drizzle of oil.
MUHAMMARA (SYRIAN RED PEPPER & WALNUT DIP ... - HEALTHY ...
From healthynibblesandbits.com
5/5 (1)Total Time 45 minsCategory AppetizersCalories 244 per serving
- Preheat the oven to 400ºF (200ºC) and position an oven rack to the center position. Line a baking sheet pan with foil.
- Put the bell peppers on the baking sheet and roast for 35 to 40 minutes, turning them occasionally, until the outer skin is blackened. Once the peppers are roasted, transfer them to a heat-safe bowl and cover the bowl with a lid or a silicone cover. Let the peppers sit for about 30 minutes. The outer skins of the peppers slide right off if you let them steam inside a bowl for a little while (see note 4). Once the peppers are cool enough to handle, remove the skin, stem, seeds and ribs.
- Add the peppers, breadcrumbs, 1/4 cup chopped walnuts, garlic, lemon juice, pomegranate molasses, balsamic vinegar, tomato paste, salt, red pepper flakes, cumin and olive oil into a high-speed blender or the bowl of a food processor. Blend everything until smooth. Taste and adjust the seasonings to your liking.
- Empty the muhammara into a serving bowl. Add another 1/4 cup of chopped walnuts onto the muhammara.
MUHAMMARA (RED PEPPER AND WALNUT DIP) - OLIVIA'S CUISINE
From oliviascuisine.com
4.2/5 (6)Estimated Reading Time 5 minsServings 2Total Time 5 mins
- Combine the peppers, walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more breadcrumbs or olive oil if you want it thicker or looser.
- Transfer to a bowl and drizzle some more olive oil on top. If you want, you can also sprinkle some crushed walnuts over the top.
MUHAMMARA - ROASTED RED PEPPER AND WALNUT DIP
From whatsgabycooking.com
Reviews 23Servings 4-6Cuisine MediterraneanCategory Appetizer, Snack
- Toast the walnuts in a small skillet over medium high heat for 5 minutes - just until fragrant. Set aside.
ROASTED RED PEPPER-WALNUT DIP, MUHAMMARA - ROSE WATER ...
From maureenabood.com
Reviews 36Estimated Reading Time 5 mins
- Combine the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth.
- With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go.
MUHAMMARA (ROASTED RED PEPPER & WALNUT DIP ...
From connoisseurusveg.com
5/5 (2)Total Time 1 hrCategory AppertizerCalories 179 per serving
- Preheat the oven to 400°. Cut the peppers in half and remove the stems and seeds. Lightly rub the peppers with about 2 teaspoons of oil and arrange them on a baking sheet or in a roasting pan. Bake until the skins begin to blister and brown, about 45 minutes. Remove the peppers from the oven and allow them to sit until they're cool enough to handle.
- Place the peppers into the bowl of a food processor, along with 1/4 cup of olive oil, the walnuts, scallions, lemon juice, pomegranate molasses, garlic, cumin, paprika, and cayenne pepper. Blend until smooth, then taste test, season with salt, and adjust any other seasonings to your liking.
- Add in the panko breadcrumbs and pulse just until incorporated. The mixture should be nice and thick.
MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP) - ANITA'S ...
From anitastabletalk.com
Estimated Reading Time 3 mins
- PLACE the roasted peppers, green onion, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin and cayenne/red pepper flakes in the bowl of a food processor.
MUHAMMARA ROASTED RED PEPPERS AND WALNUT DIP
From unicornsinthekitchen.com
5/5 (8)Total Time 10 minsCategory AppetizerCalories 248 per serving
- Add in roasted red peppers, olive oil, minced garlic, lemon juice, cumin, Aleppo pepper, pomegranate molasses and salt. Blend for one to two minutes until all the ingredients are well combined.
MUHAMMARA (ROASTED RED PEPPER & WALNUT DIP) - THE VIEW ...
From theviewfromgreatisland.com
3.1/5 (27)Estimated Reading Time 3 mins
- Drizzle with olive oil and garnish with chopped walnuts and thyme leaves. Serve with pita triangles, pita chips, or cut veggies for dipping.
MUHAMMARA - ROASTED RED PEPPER DIP - COOK, CLICK N DEVOUR
From cookclickndevour.com
4.8/5 (4)Total Time 40 minsCategory CondimentCalories 249 per serving
- Rinse and wipe off extra moisture from a large red bell pepper or capsicum. Apply some olive oil liberally all over the pepper.
- Place the baking tray in the hot oven and roast for 25-35 minutes or until the pepper chars well.
MUHAMMARA (MHAMMARA DIP) - MUHAMMARA - SIMPLY LEBANESE
From simplyleb.com
5/5 (2)Category AppetizerCuisine SyrianTotal Time 8 mins
- In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
- Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
- Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.
MUHAMMARA - RED PEPPER AND WALNUT DIP - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (2)Category Small PlatesCuisine Middle EasternCalories 139 per serving
- Set the oven to 200º C / 390º F. Wash the peppers, cut into halves, remove seeds and membranes and then cut into halves again. Put the peppers skin down on a baking tray and into the oven for 40 mins. 30 mins in, turn them over (skin-side up) for another 10 mins.
- While the peppers are roasting, take a dry pan or skillet and gently roast walnuts stirring often so that they don't burn. They will be slightly darker when done and will release their beautiful aroma.
- Get a large glass or ceramic bowl, BBQ tongs and a cling film (glad wrap for the Aussies) ready. As soon as the peppers are done, grab them and chuck them all into the bowl. Wrap cling film tightly around the bowl - you can also use a plastic bag. The point is to let the hot peppers sweat for a few minutes as this way their skin will come off much more easily.
- After about 15 mins, tear the cling film open and let the peppers cool down so that you don't burn your fingers. Once the peppers are cool enough, take the skin off - the best way to do that is to start from the pointy bit of each pepper.
ROASTED RED PEPPER WALNUT DIP (MUHAMMARA) - OAT&SESAME
From oatandsesame.com
5/5 (2)Total Time 15 minsCategory AppetizerCalories 225 per serving
- Roast walnuts on a rimmed baking sheet at 350F for about 5 minutes until starting to lightly brown and smell toasty.
- Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, seasonings and pomegranate molasses.
RED PEPPER WALNUT DIP - KETO & LOW CARB VEGETARIAN RECIPES
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Reviews 2Category AppetizerCuisine Middle EasternTotal Time 45 mins
- Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap to trap the steam from the peppers. This helps with peeling them.
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Ratings 10Calories 200 per servingCategory Appetizer
- Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
- Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
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