Roasted Pepper Pomegranate Dip
This recipe makes 16 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 52 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
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.
Source : Canadian Living Magazine: December 2005
- Keywords : Christmas; Turkish; Appetizers; Red pepper; Walnuts; Food Processor;









