How To make Roasted Red Pepper Spread
1 sl Whole-wheat bread
crusts trimmed 12 oz Roasted red sweet peppers
:
drained -OR- 2 md -Red sweet peppers, roasted
1 Garlic clove
1/4 ts Salt
2 tb Olive oil
Sliced French bread -OR- Crackers In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias
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Muhammara (Roasted Red Pepper Dip)
Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE HERE:
✅ MUHAMMARA INGREDIENTS
4 red bell peppers large
3/4 cup bread crumbs (vegan or gluten free as needed)
2 tbsp pomegranate molasses
1½ tbsp Aleppo red pepper or regular red pepper flakes
2 tsp lemon juice
2 tsp ground cumin ground
2 cloves garlic small, grated
3/4 cup walnuts very finely chopped
3½ tbsp red pepper paste Turkish (optional)
3 tbsp olive oil extra virgin
Salt to taste
2 tbsp mint or chives, fresh, chopped
✅ INSTRUCTIONS
0:28 Roast red bell peppers on baking sheet at 425 degrees F until well cooked and skin is charred.
1:05 Peel roasted peppers, remove seeds and slice into strips.
2:06 Process peppers with bread crumbs, lemon juice, pomegranate molasses, red pepper flakes, cumin and garlic.
3:16 Add finely chopped walnuts, red pepper paste, olive oil, salt and process again.
3:50 Transfer muhammara to serving bowl, top with olive oil, herbs and walnuts.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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Muhammara - The Ultimate Roasted Red Pepper Dip
A flavor-packed roasted red pepper dip with walnuts, Aleppo pepper, and pomegranate molasses. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? ALEPPO PEPPER:
???? SUMAC:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 2 red bell peppers
???? 4 tbsp extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1/4 lb shelled toasted walnuts
???? 1 garlic clove, roughly chopped
???? 2 1/2 tbsp tomato paste
???? 3/4 cup bread crumbs
???? 2 tbsp pomegranate molasses
???? 1 tsp Aleppo pepper
???? 1 tsp sugar
???? 1 tsp sumac
???? 1/2 tsp salt
???? 1/2 tsp cayenne pepper (optional)
Roasted Red Pepper Paste Recipe - Red Pepper Dip - Heghineh Cooking Show
Roasted Red Pepper Paste Recipe - Red Pepper Dip - Heghineh Cooking Show
Recipe
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Roasted Red Pepper Dip Recipe with White Beans | Easy to Make Healthy Appetizer
Incredibly fast and easy to make, this Roasted Red Pepper Dip has the sweet charred flavor of roasted bell peppers, the nutty flavor of Parmigiano Reggiano and the peppery profile of fresh basil. Also, this healthy recipe can used as a dip or spread.
Recipe????
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