Tag Archives: dip

Recipe: Walnut-Pomegranate Dip (Muhammara)

31 Jan

In the world of dips, hummus reigns supreme–but there is another Middle Eastern dip that also has lots of protein and lots of tang, and is equally easy to make. Although, now that I think of it, I realize it’s been a while since I made my own hummus; my local grocery store now devotes entire refrigerator sections to it and I have gotten lazy. This is a sad state of affairs–because hummus is really incredibly easy to make…. But back to the Muhammara. It gets its protein from the walnuts and its tang from pomegranate molasses, which you can find in Middle Eastern and Indian grocery stories and at a certain national, upscale grocery-store chain that shall not be named. Roasted red peppers also add to the slightly sweet undertones of this dip, which deserves a spot on any appetizer palette. This recipe comes from Bon Appetit magazine.

Walnut-Pomegranate Dip (Muhammara)

1 c. walnuts
½ c. roasted red bell peppers from a jar, drained (reserve the liquid)
1/3 c. panko (Japanese bread crumbs)
2 tbsp. extra-virgin olive oil
1 tbsp. pomegranate molasses
1 tsp. cumin
1/2 tsp. dried crushed red pepper

1. Blend/process all ingredients until coarsely ground. (Add a bit more panko or walnuts if too thin, or roasted red pepper liquid or molasses if too thick.)

Food processor
2. Place the dip in a serving bowl. Drizzle some olive oil over the top–or for extra tang, mix together a bit of olive oil and pomegranate molasses and drizzle that instead.

Note: This is what pomegranate molasses looks like, if helpful.


Recipe: Red Lentil Dip

30 Jun

If you love hummus but would like something a little different, here’s a recipe that is equally nutritious and great with pita chips, pita bread, or crackers. Adapted from Cooking Light, this dip has a light curry flavor. Red lentils turn yellow when cooked; the turmeric brings out the golden color.

Red Lentil Dip
Makes about 2 1/2 cups

1 c. dried small red lentils
1 bay leaf
3 tbsp. olive oil
1 c. finely chopped red onion
2 tbsp. pine nuts
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. chilli flakes
1 tbsp. tomato paste
3 tbsp. fresh lemon juice

Place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat, cover saucepan, and simmer about 10 minutes or until tender, adding water if needed. If any water remains after lentils are fully cooked, drain well. Discard bay leaf.

Heat oil in a small skillet over medium-high heat. Add onion and saute until translucent; add pine nuts and garlic and cook 5 minutes or until nuts are lightly browned. Stir in spices and cook 5 minutes, stirring occasionally. Fold in tomato paste and lemon juice.

Add onion mixture to lentils in saucepan and puree with an immersion blender, or use a food processor and process until smooth.