SPICY RED PEPPER AND WALNUT DIP
Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
- Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
Nutrition Facts : Calories 208 g, Fat 9 g, Fiber 5 g, Protein 7 g, Sodium 163 g
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
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.
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
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 (RED PEPPER & WALNUT DIP)
Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Provided by Imad Alarnab
Categories Side dish
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
- Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
- Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
SPICY RED PEPPER AND WALNUT DIP
This delicious dip is actually a healthy and quick appetiser that can be made a day or two ahead of time. The recipe is based on one from Alex Raij, chef of a tiny tapas bar, Tía Pol, in New York City. WINE: We enjoyed these tapas accompanied by a dry Riesling and I was quite surprised at the great match. The walnuts and the chili pepper's flavors were actually heightened and enjoyable. Try a 2005 Riesling Firestone Vineyard Select or a fruity, off-dry Riesling like 1999 Kiona White Riesling.
Provided by NcMysteryShopper
Categories Spreads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- In a small mixing bowl, whisk lemon juice and vinegar. Add bread cubes and toss to coat.
- Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.
- In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt. Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes. Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so. Discard dried chile.
- Place the peppers in a food processor and let cool until warm. Add soaked bread and pulse until it forms a thick paste. Add 1/2 cup walnuts and pulse just until coarsely ground. Transfer dip to a bowl and season with salt. Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.
Nutrition Facts : Calories 295, Fat 28.1, SaturatedFat 3.3, Sodium 4, Carbohydrate 10.5, Fiber 3.5, Sugar 5, Protein 4.6
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4.8/5 (127)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.
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MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP)
From foodandwine.com
5/5 (1)Total Time 45 mins
- 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.
SPICY RED PEPPER AND WALNUT DIP RECIPE - ALEX RAIJ
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5/5 Total Time 30 minsAuthor Alex Raij
- Preheat the oven to 350°. In a small bowl, mix the lemon juice and vinegar. Add the bread cubes and toss to coat; let the bread soak up the liquid.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the bell peppers, water, garlic and chile and season with salt. Cover and cook over low heat, stirring occasionally, until the peppers are tender, about 10 minutes. Uncover and cook over high heat, shaking the skillet, until all the liquid has evaporated, about 1 minute; discard the dried chile.
- Transfer the peppers to a food processor and let cool until warm. Add the soaked bread and pulse to a thick, coarse paste. Add the walnuts; pulse just until coarsely ground. Scrape the dip into a bowl and season with salt. Drizzle with the remaining 2 tablespoons of olive oil and serve.
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