luisa_calif
Well-known member
I roasted the red bell peppers, toasted the walnuts. Left out the mint (I had picked it but got too lazy to chop, and Kalamatas -I had them but didn't feel the dip needed it)
Why have I not tried this before????
Muhammara Dip ( I used this one but there are lots similar out there)
2 red bell peppers, roasted, sweated & and peeled
2 cloves garlic
1 cup toasted walnuts
1/4-1/2 cup breadcrumbs
dash cayenne pepper
1/2 tsp salt
1/4 c extra virgin olive oil
2 Tbs pomegranate molasses
These I left out:
1/4 c fresh pomegranate seeds ( laziness)
2 Tbs chopped fresh mint (laziness)
1/4 c chopped Greek-style olives ( I felt it didn't need it)
Whiz peppers and nuts in a processor until small pieces. Add breadcrumbs, cayenne & salt, pulse until mixed in. Stir in olive oil and pomegranate molasses. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetable sticks or toasted pitas triangles. Yield - 2 cups. Serves 8 (?) Or just ME !
Why have I not tried this before????
Muhammara Dip ( I used this one but there are lots similar out there)
2 red bell peppers, roasted, sweated & and peeled
2 cloves garlic
1 cup toasted walnuts
1/4-1/2 cup breadcrumbs
dash cayenne pepper
1/2 tsp salt
1/4 c extra virgin olive oil
2 Tbs pomegranate molasses
These I left out:
1/4 c fresh pomegranate seeds ( laziness)
2 Tbs chopped fresh mint (laziness)
1/4 c chopped Greek-style olives ( I felt it didn't need it)
Whiz peppers and nuts in a processor until small pieces. Add breadcrumbs, cayenne & salt, pulse until mixed in. Stir in olive oil and pomegranate molasses. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetable sticks or toasted pitas triangles. Yield - 2 cups. Serves 8 (?) Or just ME !