Mahammar Pepper Pomegranate and Walnut Dip
From cleverusername 16 years ago
- 10 minutes to make
- Serves 8
An astonishingly good dip with middle eastern flair. Perfect for a holiday gathering.
Ingredients
- 2 red peppers, piths and seeds removed, quartered shopping list
- 2 cloves garlic, peeled shopping list
- 1 cup walnuts shopping list
- 1/2 cup bread crumbs shopping list
- Dash of cayenne shopping list
- 1/2 tsp. salt, or to taste shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1 Tbsp. pomegranate syrup (see note) shopping list
- 1/4 cup fresh pomegranate seeds shopping list
- 2 Tbsp. chopped fresh mint shopping list
- 1/4 cup chopped black Greek-style olives, optional shopping list
- toasted pita bread shopping list
How to make it
- Put the peppers and garlic in a food processor fitted with a steel blade. Pulse until the peppers are in little pieces.
- 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.
- 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.
- 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.
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- krystynainsydney Bondi Junction, AU
- cleverusername Groton, CT
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments