Middle Eastern Walnut and Pomegranate Spread
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Ingredients (use vegan versions):
- 1 cup walnut pieces
- 1 roasted red pepper
- 1/4 cup fresh parsley, chopped
- 1 clove garlic
- 1 jalapeno, seeded and chopped (or pinch of cayenne)
- 2 tablespoon olive oil
- 1 tablespoon pomegranate Molasses
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Directions:
I made this recipe 3 times in the first week I
discovered it!
Toast the walnuts in the oven at 350 degrees
for 10 minutes or dry-fry them on the stove
top, stirring every once in a while. I find i'm
less likely to forget about them and burn them
on the stove, and it doesn't consume as much
energy either.
Put the walnuts in a food processor. Cut the
red pepper into chunks and put in processor
with the nuts. Add remaining ingredients and
process until a spreadable consistency. (It will
not be completely smooth)
Refrigerate and serve chilled or at room
temperature as a spread for crostini, flat bread
or slices of fresh baguette.
** Pomegranate Molasses is used in Middle
Eastern cooking. It is absolutely delicious and
should be available in ethnic or specialty food
shops. You can supposedly substitute 1 teaspoon of
honey mixed with 1 tablespoon lemon juice but I
REALLY recommend trying to find the
molasses.
Serves: 1 1/4 cup
Preparation time: 20 min
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