Yid.Dish: Roasted Red Pepper and Walnut Dip

By Leah Koenig

Published June 30, 2005.
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Muhammara (Roasted Red Pepper and Walnut Dip)

Here’s the best tip for keeping people sated enough at the seder table to be able to explore the haggadah at your leisure, without running the risk of mutinous (and famished) guests: When it’s time to dip the parsley into the salt water, pass around other dips as well! It’s amazing how far a few tam-tams (if you can find them!), some crudite, and a few interesting dips will go to stave off a case of the “haggadah hangrys.” Here’s an amazing, Middle-Eastern dip that Ellie made for us, which is also very high in vitamins A, C, and omega 3’s (courtesy of the walnuts).

JCarrot

3/4 cup pomegranate juice or 4 teaspoons pomegranate molasses

1/2 cup walnuts

3 tbs. matzah meal (whole grain, if possible)

1 tbs. fresh lemon juice

One 16-once jar roasted red peppers, drained and rinsed

1/4 tsp. ground cumin, plus more for garnish

1 tbs. olive oil, plus 1 tsp. for garnish

Salt to taste

Put the pomegranate juice, if using, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken. If you’re using pomegranate molasses, this step isn’t necessary.

Toast the walnuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool. Put the walnuts and matzah meal in a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne, and cumin and process until smooth.

With the processor running, add 1 tablespoon of the oil through the feed tube in a thin stream. Season with salt. This will keep in an airtight container in the refrigerator for up to 3 days. Transfer the dip to a serving bowl. Sprinkle with cumin and the remaining 1 teaspoon of oil and serve with pieces of whole-grain matzah, or endive for dipping.


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