Sunday, July 20, 2014
Dip from Roasted Peppers and Walnuts
Dips can nicely enhance your dinner party starters or add flavor to whatever accompanies a glass of wine or an apéritif, if this is all you serve. I have been making several different dips recently and noticed that the original ones that are home made are always very popular among my guests.
Today's dip can also be used as a sauce to accompany grilled meats. It comes from the Middle Eastern tradition and is made from roasted bell peppers and walnuts.
I served it with Arabic flat bread or pita bread. It has a distinct taste thanks to the peppers, which should be slightly charred, and a bit crunchy texture because of the generous amount of ground walnuts.
My son enjoyed this dip so much that he used it just as a spread on a grilled pita bread. Any way you choose to serve this dip—on meats, breads, crostini, or pita chips—it is a very satisfying recipe, and it can be entirely made in a food processor.
Roasted Peppers and Walnuts Dip
4 red bell peppers,
2 garlic cloves,
1 slice of white bread, toasted,
1 tsp chili pepper,
1/2 tsp ground cumin,
1/2 tsp salt,
3 tbsp lemon juice,
1 tbsp extra virgin olive oil,
2 tbsp flat leaved parsley, chopped,
ground pepper to taste.
1. Turn your oven on broil and heat it to 425F. Place the peppers inside the oven and roast them until the skin becomes black. Turn upside down and roast them on the other side.
Place the charred peppers in a paper bag or a container with a lid and let them cool. Peel of the peppers and remove seeds.
2. Place garlic, walnuts, bread, and peppers in a food processor. Pulse until it forms a smooth paste.
3. Stir in the salt, ground pepper, cumin, lemon juice, and oil, and pulse again until all the ingredients blend nicely.
4. Transfer the dip to a bowl, add chopped parsley, mix, and serve.