Roasted Pepper Pomegranate Dip
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Dip cro? 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.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 52 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 110 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 5% |
| vit C | 37% |
| folate | 4% |
Suggested Recipes
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1 cup (250 mL) chopped roasted red pepper
1/2 cup (125 mL) toasted chopped walnuts
1/2 cup (125 mL) toasted fresh bread crumbs
1 jalape?epper, seeded and minced
1 tbsp (15 mL) pomegranate molasses
1/2 tsp (2 mL) each ground cumin, salt and pepper
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
2 tbsp (25 mL) minced fresh parsley
Preparation:
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.
Tags:
Source
Canadian Living Magazine: December 2005
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