Roasted Pepper Pomegranate Dip

Author: Canadian Living

Dip croûte or crunchy fresh vegetables into this tangy, piquant Turkish spread known as Muhammara. Or serve as a condiment with roast pork, lamb or chicken thighs.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 cup chopped roasted red pepper
  • 1/2 cup toasted chopped walnut
  • 1/2 cup toasted fresh bread crumbs
  • 1 jalapeño pepper seeded and minced
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic minced
  • 2 tablespoons minced fresh parsley

Method

In food processor or blender, whirl together red pepper, walnuts, bread crumbs, jalape?epper, pomegranate molasses, cumin, salt and pepper until smooth. With machine running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in parsley.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 110 mg
  • Protein 1 g
  • Calories 52.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Pepper Pomegranate Dip

Login