Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Red Pepper, Pomegranate and Walnut Dip

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Red Pepper, Pomegranate and Walnut Dip

Article excerpt

Texture is key in this dip, so be sure not to overblend the mixture.

2 cups small torn pieces rustic whole-wheat bread or cup panko breadcrumbs

cup walnuts, coarsely chopped

1 (12-ounce) jar roasted red bell peppers, drained

2 tablespoons pomegranate molasses

1 tablespoon plus 1 teaspoon tomato paste

1 tablespoon fresh lemon juice

teaspoon kosher salt

teaspoon ground cumin

? teaspoon red pepper flakes

cup extra-virgin olive oil, plus more for serving

Pomegranate seeds for serving, optional

Torn fresh basil or mint for serving, optional

Heat oven to 350 degrees.

Spread bread pieces on a rimmed baking sheet and toast in oven for 2 minutes. (Panko crumbs don't have to be toasted.)

Add walnuts and continue toasting until bread is dry and lightly golden and nuts are fragrant and lightly toasted, about 7 minutes more. …

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