ROASTED RED PEPPER AND WALNUT DIP (Muhammara)
This dip shows off how well roasted red peppers and nuts pair up. Here the nuts are walnuts and the spicing is distinctly Middle Eastern, with tangy-sweet concentrated pomegranate juice, lemon, and cumin. Serve it as a dip with toasted pita wedges or vegetables, as a sandwich spread, or as a sauce for grilled chicken or fish.
Makes 2 Cups.
Serving Size 1/4 Cup
• 3/4 cup pomegranate juice or 4 teaspoons pomegranate molasses
• 1/2 cup walnuts
• 3 tablespoons plain dry bread crumbs
• 1 tablespoon fresh lemon juice
• One 16-ounce jar roasted red peppers, drained and rinsed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin, plus more for garnish
• 1 tablespoon olive oil, plus 1 teaspoon for garnish
• Salt to taste
Put the pomegranate juice, if using, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken. If you're using pomegranate molasses, this step isn't necessary.
Toast the walnuts in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool.
Put the walnuts and bread crumbs in a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne, and cumin and process until smooth. With the processor running, add 1 tablespoon of the oil through the feed tube in a thin stream. Season with salt. This will keep in an airtight container in the refrigerator for up to 3 days.
Transfer the dip to a serving bowl. Sprinkle with cumin and the remaining 1 teaspoon oil and serve.
PER SERVING: Calories 113, Total Fat 7.4g (Mono 2.5g, Poly 3.8g, Sat 0.8g), Protein 1.6g, Carb 16g, Fiber 0.6g, Chol 0mg, Sodium 136mg
EXCELLENT SOURCE OF: Vitamin A, Vitamin C
GOOD SOURCE OF: Manganese