Friday, January 14, 2011

Roasted Red Pepper and Walnut Dip

Have you ever tried a dip with soggy pita in it?
I mean like, when the soggy pita is supposed to be there and hasn't been accidently dropped in by a double dipper?

If you were at our recycle christmas you have.
And if you weren't, well, sucks to be you because Christmas in any and all forms is awesome - but I digress.

This dip I'm telling you about with the soggy pita.
It's weird.
But it's good.

It's like hummus.
Without the chick peas but with a ton of walnuts

Walnuts are a good thing.
They're high in fiber, protein, vitamins and minerals and healthy fats .
FYI: the fat in walnuts is 72.4% polyunsaturated fat which is known to reduce the levels of LDL or “bad” cholesterol.

See, I told you they were good.

Try something weird and new and delicious.
Try this dip.

Roasted Red Pepper Walnut Dip
Source: Martha Stewart
Serves: 10 - 12

3 red bell peppers (about 1 pound)
1 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
3/4 cup walnut pieces, toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired. Serve with pita chips.

1 comment:

  1. There were soggy pitas in that thing? You left that out when I asked for the ingredients. Typical.

    ps. Thanks for the link! :)


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