Roasted Red Pepper and Walnut Dip

Back in May, I saw this recipe over at Mare's blog, Meet Me in the Kitchen. I had recently been sent some POM Wonderful juice and was looking for ideas to use it up. The photos she posted along with her rave review made me realize I had to try this dip.


What's more is that the recipe is from Ellie Krieger and is in her cookbook, The Food You Crave. This, of course, is the book I am using to participate in CEiMB. It just stunned me that this recipe was sitting in that book and that I hadn't really taken enough time to look through it.

Well, here we are in July and I've finally made the Roasted Red Pepper & Walnut Dip by Ellie Krieger. Also known as Muhammara, this dip has just a little bit of kick from a touch of cayenne and just all around great flavor.


I enjoyed it for lunch with sliced cucumbers and carrots and a handful of pretzels. It was so good, I had it with my burger for dinner, too.


And...I've made it twice already and will be making it again this week. Give it a try. :o)

Roasted Red Pepper & Walnut Dip
Ellie Krieger, Food Network

• 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
• 1/2 cup walnuts
• 3 tablespoons unseasoned bread crumbs
• 1 tablespoon lemon juice
• 1 (16-ounce) jar roasted red peppers, drained
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin, plus more for garnish
• 1 tablespoon olive oil, plus 1 teaspoon for garnish
• Salt
• Pita Toasts, for serving
  

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.