Grilled Pepper and Walnut Spread

Food & Recipes

More Menus

Related Recipes

Print
E-mail

By: Andrew Chase

Pomegranate molasses is a tart, concentrated reduction of pomegranate juice used widely in Middle Eastern cooking; buy it at Middle Eastern grocers. Serve with pita and cucumber slices.

Ingredients

2 cups (500 mL) walnut halves

2 sweet red peppers

1/2 cup (125 mL) cubed crustless white bread

1/4 cup (60 mL) finely chopped sweet onion

1/4 cup (60 mL) extra-virgin olive oil

1 tbsp (15 mL) pomegranate molasses or lemon juice

1-1/2 tsp (7 mL) ground cumin

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) cayenne pepper

Preparation

On baking sheet, toast walnuts in 375F (190C) oven until fragrant, about 8 minutes. Place in kitchen towel and rub to remove as much of the skins as possible. Let cool.

Meanwhile, grill peppers over high heat, turning, until skin is charred. Place in bowl; cover and let cool. Peel and seed. Place in food processor with walnuts, bread, onion, oil, pomegranate molasses, cumin, salt and cayenne pepper; pulse until finely chopped but not puréed.

Makes 2-3/4 cups (675 mL).

Serving(s): 2-3⁄4 cups (675 mL)

Nutritional Information
Per 1 tbsp (15 mL): about
Calories	44
Protein	1 g
Fat (total)	4 g
Carbohydrate	1 g
Sodium	41 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin A	2 % RDI
Vitamin C	15 % RDI
Folate	3 % RDI

Also in this menu:

Casual summer grill with Middle Eastern flair

Source

Homemakers Magazine: Summer 2005

Print
E-mail

Newest Recipes

Pineapple-Baked Ham with Thai Flavours

Give a twist to the tried-and-true combo of ham and pineapple with this Thai-inspired version.
Ham-Style Smoked Pork Shoulder

Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive...
Baked Ham Hock and Beans

Just as it does for a traditional pea soup, a ham hock added to a pot of baking beans adds great...
Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...