Roasted Red Pepper And Walnut Dip Recipes

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.

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.

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.

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.

Steps:

• Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over. (Or place peppers under the broiler, turning often, until skin has charred.) Transfer peppers to a bowl and cover with plastic wrap. Let steam 15 minutes. Using paper towels, rub off skins, then remove stems, seeds, and ribs.
• Break toasted pita bread into 2-inch pieces; place in a bowl and add the water. Let soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
• Process garlic and walnuts in a food processor until finely ground, about 10 seconds. Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper. Pulse until combined.
• Transfer dip to a bowl; cover with plastic wrap. Refrigerate at least 1 hour, or up to overnight. Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.
• (Per 1/4-cup serving)
• Calories: 111
• Saturated Fat: 1g
• Unsaturated Fat: 7.3g
• Cholesterol: 0mg
• Carbohydrates: 7.6g
• Protein: 2.7g
• Sodium: 118mg
• Fiber: 1.8g

Steps:

• Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.
• With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.