Best 5 Red Pepper Dip With Walnuts And Pomegranate Recipes

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Indulge in the vibrant flavors of the Mediterranean with our tantalizing Red Pepper Dip with Walnuts and Pomegranate. This dip, also known as Muhammara, is a symphony of sweet, tangy, and nutty flavors that will delight your taste buds. Made with roasted red peppers, walnuts, pomegranate molasses, and a blend of spices, this dip is a perfect appetizer or spread for any occasion.

In addition to the classic Red Pepper Dip, we also present variations to cater to different tastes and preferences. The Spicy Red Pepper Dip adds a kick of heat, while the Creamy Red Pepper Dip offers a velvety smooth texture. For those who love the smoky flavor of grilled vegetables, the Grilled Red Pepper Dip is a must-try. And for a unique twist, the Red Pepper Dip with Feta and Mint combines the tanginess of feta cheese with the refreshing aroma of mint.

Each recipe is carefully crafted with step-by-step instructions to ensure success in your culinary journey. With its vibrant color and delectable taste, the Red Pepper Dip with Walnuts and Pomegranate is not just a dip, it's an experience that will transport you to the heart of the Mediterranean.

Let's cook with our recipes!

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)



Roasted Red Pepper and Walnut Dip (Muhummara) image

Provided by Aarti Sequeira

Categories     condiment

Time 27m

Yield about 2 cups

Number Of Ingredients 10

2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses*
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
  • Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
  • Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE



Roasted Red Pepper and Walnut Dip with Pomegranate image

Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole-wheat pita bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole-wheat pitas

Steps:

  • Char peppers over gas burners or in broiler, turning frequently. Transfer to a medium bowl and top with a plate. Let cool slightly. Rub off skins and remove stems and seeds. Set aside.
  • Meanwhile, soak dates in hot water for 10 minutes until softened. Drain.
  • Pulse pomegranate seeds in a food processor. Strain liquid, discarding solids. Return to food processor and add roasted peppers, softened dates, walnuts, and red pepper flakes. Process until smooth. Slowly add olive oil. Season to taste with salt and pepper.
  • Toast pitas over gas burners or in broiler, turning frequently. Drizzle with olive oil and season with salt. Serve warm with dip.

Nutrition Facts : Calories 484 g, Fiber 12 g, Protein 11 g, Sodium 357 g

RED-PEPPER AND WALNUT DIP WITH POMEGRANATE



Red-Pepper and Walnut Dip with Pomegranate image

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

4 pitted dates
3 chopped roasted red peppers
1/2 cup pomegranate juice
1/2 cup toasted walnuts
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Pomegranate seeds
Toasted whole-grain pita bread

Steps:

  • Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.

Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE



Red Pepper Dip With Walnuts And Pomegranate image

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 30m

Yield about 3 cups

Number Of Ingredients 11

2 1/2 pounds red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely ground
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)
1/2 teaspoon ground cumin, more for garnish
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
8 pita breads

Steps:

  • Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
  • In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
  • To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 688 milligrams, Sugar 16 grams, TransFat 0 grams

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)



Muhammara (Red Pepper and Walnut Spread) image

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories     dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Steps:

  • Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
  • Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
  • Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams

Tips:

  • To save time, use roasted red peppers from a jar. Look for jars that contain peppers packed in water, not oil.
  • If you don't have time to roast the walnuts, you can toast them in a dry skillet over medium heat for 5-7 minutes, stirring constantly.
  • Feel free to adjust the amount of garlic and cayenne pepper to your taste.
  • Serve the dip with crackers, pita chips, or vegetable crudités.
  • For a smoother dip, purée the mixture in a food processor or blender until smooth.
  • Garnish the dip with chopped walnuts, pomegranate seeds, and fresh herbs, such as parsley or cilantro.

Conclusion:

This red pepper dip with walnuts and pomegranate is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, flavorful, and packed with nutrients. The roasted red peppers give the dip a smoky flavor, while the walnuts and pomegranate add a crunchy texture and a pop of sweetness. This dip is sure to be a hit at your next party or gathering.

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