Welcome to our culinary corner of wholesome heart-healthiness with a vibrant and nutritional Mediterranean twist. Today, we’re delving into the Mediterranean kitchen to prepare a dish boasting bright, enticing colors and layered with rich, complex flavors. Our star is “Roasted Red Pepper and Walnut Dip,” also known as Muhammara. Conceived in the Middle East, this unpretentious and deceptively simple dish combines healthiness with indulgence. Let’s embark together on a culinary journey to create this heart-friendly delight, which might just become your new go-to recipe for potlucks, casual gatherings or just a dietary addition for a heart-healthy lifestyle.
Ingredients List
To summon the authentic taste of this Mediterranean gem, gather:
- 2 large red bell peppers
- 1 cup of walnuts
- 2 cloves of garlic
- 1/2 cup breadcrumbs
- 1 tablespoon of fresh-squeezed lemon juice
- 2 teaspoons of pomegranate molasses (or maple syrup as an alternative)
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/4 cup of Extra Virgin Olive oil
- Salt and pepper to taste
Instructions
1. Preheat your oven to 450°F (232°C). Place red peppers on a baking sheet and roast for 25 minutes or until the skins are charred.
2. Remove the peppers from the oven and let them cool, then discard the stems, seeds, and skins.
3. In a blender or food processor, combine the cooled peppers, walnuts, garlic, breadcrumbs, lemon juice, pomegranate molasses, cumin and smoked paprika. Process until you achieve a thick and slightly chunky texture.
4. Drizzle olive oil while the food processor is on, to emulsify the mixture.
5. Season the dip with salt and pepper to taste.
Cooking Time & Servings
With this recipe, you can look forward to 15 minutes of prep time and 25 minutes of cooking. This recipe will yield 6 servings of Roasted Red Pepper and Walnut Dip.
Nutritional Information
Our Roasted Red Pepper and Walnut Dip is a veritable smorgasbord of nutrients. It’s a heart-healthy dish that won’t compromise your taste buds. Here’s a breakdown of the nutritional value per serving: total calories 220, total fat 17g, carbohydrates 12g, protein 4g, and while coQ10 content in peppers and walnuts isn’t high, the blend of nutrients in them help boost its natural production in the body.
Tips and Tricks
For peak flavor, try roasting your own red peppers instead of using jarred ones. Don’t skip the pomegranate molasses—it adds a sharp sweet-sour taste that balances out the smokiness of the peppers. For a gluten-free option, swap breadcrumbs with almond meal. Add a touch of heat with a dash of cayenne pepper if you please!
To wrap it up, the flavors of this dish bring…
To wrap it up, the flavors of this dish bring the allure of the Mediterranean right into your kitchen. Its enticing color, exotic aroma and tantalizing taste make it an excellent addition to your heart-healthy menu. So, why not give it a try and share pictures of your own Roasted Red Pepper and Walnut Dip on your favorite social platform? Kindly tag us. We’d love to see your culinary creations!
Frequently Asked Questions
Q: Can you make this dip in advance?
A: Absolutely, it keeps well in the fridge for 2-3 days.
Q: Can this dip be frozen?
A: Yes, it can be frozen, just thaw it in the fridge before use.
Q: What can I serve with this dip?
A: It pairs well with bread, crackers, or raw vegetables.
Q: Can I make this dip spicier?
A: Sure, you can add chili flakes or cayenne pepper to customize the heat level.
Q: I’m allergic to walnuts, can they be replaced?
A: Yes, almonds make a feasible alternative.
Bon Appétit! Now, your turn to pepper us with any queries or comments in the section below.
