It’s a snacks-on-the-couch sort of a weekend, with the Stamps playing for the Grey Cup on Sunday afternoon. There will be plenty of couch snacks in Calgary and Toronto, and so I thought I’d share one of my favourite dips – not only is it red (team colour, y’all), it’s good for you, packed with roasted red peppers, heart-healthy walnuts and olive oil – not a block of cream cheese in sight.
This recipe ran in the holiday entertaining issue of Swerve magazine a couple weeks ago as part of a mezze platter – round out your coffee table with bowls of olives, chunks of feta, stuffed peppers… there are a ton of Mediterranean nibbles you can pick up at the deli. Scatter them over a board, charcuterie-style, add a bowl of pistachios in their shells and you’re good to go.
This traditional Middle Eastern dip gets better after a day or two in the fridge, so you can make it ahead of time and leave it until you’re ready for it. Pomegranate molasses is available at middle Eastern groceries and lasts indefinitely, so don’t worry about buying a bottle and having it linger in your fridge – once you have some, you’ll come across a ton of recipes that call for it.
1 cup walnut halves, toasted and chopped
3 roasted red peppers
1/2 cup breadcrumbs (fresh or dry)
2-4 garlic cloves, crushed
1 Tbsp. pomegranate molasses
1/4 tsp. cumin
pinch red pepper flakes
1/4-1/2 cup olive oil, plus extra for drizzling
In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.
With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings if needed – add more salt, spices or pomegranate molasses if you like. To serve, spread the muhammara in ashallow bowl, top with a walnut half and drizzle with a little extra olive oil. Serve with fresh pitas or pita chips.
Makes about 1 1/2 cups.
November 23 2012 10:53 am | appetizers