I sampled and really enjoyed this dip at Pairings Wine & Food, and had it in the back of mind when I was thinking of possible appetizers to contribute to Thanksgiving. Ray & Lori had the recipe typed up & ready to go, and they also carry the pomegranate molasses--an interesting ingredient, which goes well with pinot noir. This was a big hit with our family on turkey day and they nicely are letting me share it here for others who might be looking for something new this holiday season.
7 oz jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly & chopped fine
2 to 4 garlic cloves (I vote for 4!) mashed to a paste w a tsp of salt
1 tbsp fresh lemon juice
2 tsp pomegranate molasses
1 tsp ground cumin
1/2 tsp red pepper flakes
3/4 cup extra virgin olive oil
toasted pita triangles or other scooper as an accompaniment.
In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth. With the motor running, add the oil gradually. Transfer the dip to a bowl and serve it at room temperature with the pita triangles.
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