Mahammar Pepper Pomegranate And Walnut Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
An astonishingly good dip with middle eastern flair. Perfect for a holiday gathering. Ingredients:
2 red peppers, piths and seeds removed, quartered |
2 cloves garlic, peeled |
1 cup walnuts |
1/2 cup bread crumbs |
dash of cayenne |
1/2 tsp. salt, or to taste |
1/4 cup extra-virgin olive oil |
1 tbsp. pomegranate syrup (see note) |
1/4 cup fresh pomegranate seeds |
2 tbsp. chopped fresh mint |
1/4 cup chopped black greek-style olives, optional |
toasted pita bread |
Directions:
1. Put the peppers and garlic in a food processor fitted with a steel blade. Pulse until the peppers are in little pieces.
2. Add the walnuts, bread crumbs, cayenne pepper and salt and pulse a few times until the walnuts are processed but still have some crunch to them.
3. Stir in the olive oil and pomegranate syrup. Adjust the seasonings and gently fold in the fresh pomegranate seeds (or dried cranberries), mint and olives. Place in a serving bowl with toasted pita bread or chips for dippers. Makes 2 cups.
4. Note: Invest in a bottle of pomegranate molasses at a specialty foods store or Middle Eastern grocery. It lasts forever and can be used in beverages, dressings and sauces, too.
|
|