Roasted Red Pepper and Walnut Dip

Name: Roasted Red Pepper and Walnut Dip
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps unseasoned bread crumbs; 0 teaspoons cayenne pepper; 0 teaspoons ground cumin, plus more for garnish; 1 Tbsp lemon juice; 1 Tbsp olive oil, plus 1 teaspoon for garnish; 8 servings Pita Toasts, for serving; 177 milliliters pomegranate juice or 4 teaspoons of pomegranate molasses; 454 grams roasted red peppers, drained; 8 servings Salt; 59 grams walnuts

Roasted Red Pepper and Walnut Dip is a dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. One portion of this dish contains around 7g of protein, 8g of fat, and a total of 287 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A few people really liked this hor d'oeuvre. Head to the store and pick up pomegranate juice, walnuts, ground cumin, and a few other things to make it today. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes around 15 minutes. If you like this recipe, you might also like recipes such as Roasted Red Pepper and Walnut Dip, Roasted Red Pepper And Walnut Dip, and Muhammara (Roasted Red Pepper & Walnut Dip).

Instructions

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.

Ingredients you will need

Pomegranate Juice

Juice

Equipment you will use

Sauce Pan

Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Ingredients you will need

Walnuts

Sandwich Bread

Equipment you will use

Frying Pan

Put the walnuts and bread crumbs into a food processor and process until finely ground.

Ingredients you will need

Breadcrumbs

Walnuts

Equipment you will use

Food Processor

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.

Ingredients you will need

Pomegranate Molasses

Pomegranate Juice

Cayenne Pepper

Lemon Juice

Red Pepper

Olive Oil

Cumin

Salt

Sprinkle with cumin and olive oil and serve.

Ingredients you will need

Olive Oil

Cumin

Serve with pita toasts.

Ingredients you will need

Pita

Equipment

Sauce Pan

Frying Pan

Food Processor

Ingredients

Servings:

3Tbsps

unseasoned bread crumbs 0teaspoons

cayenne pepper 0teaspoons

ground cumin, plus more for garnish 1Tbsp

lemon juice 1Tbsp

olive oil, plus 1 teaspoon for garnish 8servings

Pita Toasts, for serving 177milliliters

pomegranate juice or 4 teaspoons of pomegranate molasses 454grams

roasted red peppers, drained 8servings

Salt 59grams

walnuts

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.