 |
|
|
|
|
|
 |
|
Serving(s) |
|
|
|
|
2-3⁄4 cups (675 mL) |
|
|
|
|
|
|
|
|
|
|
|
|
|
| General Category : Dips and Spreads |
|
| Food Group : Vegetables, Nuts |
|
| Preparation Method : Grill |
|
|
|
|
| Pomegranate molasses is a tart, concentrated reduction of pomegranate juice used widely in Middle Eastern cooking; buy it at Middle Eastern grocers. Serve with pita and cucumber slices. |
|
|
Ingredients
|
|
• |
2 cups (500 mL) walnut halves |
|
|
• |
2 sweet red peppers |
|
|
• |
1/2 cup (125 mL) cubed crustless white bread |
|
|
• |
1/4 cup (60 mL) finely chopped sweet onion |
|
|
• |
1/4 cup (60 mL) extra-virgin olive oil |
|
|
• |
1 tbsp (15 mL) pomegranate molasses or lemon juice |
|
|
• |
1-1/2 tsp (7 mL) ground cumin |
|
|
• |
3/4 tsp (4 mL) salt |
|
|
• |
1/4 tsp (1 mL) cayenne pepper |
|
|
|
|
|
|
Preparation
|
|
On baking sheet, toast walnuts in 375°F (190°C) oven until fragrant, about 8 minutes. Place in kitchen towel and rub to remove as much of the skins as possible. Let cool.
Meanwhile, grill peppers over high heat, turning, until skin is charred. Place in bowl; cover and let cool. Peel and seed. Place in food processor with walnuts, bread, onion, oil, pomegranate molasses, cumin, salt and cayenne pepper; pulse until finely chopped but not puréed.
Makes 2-3/4 cups (675 mL).
|
|
|
Nutritional information
|
|
Per 1 tbsp (15 mL): about 44 cal, 1 g pro, 4 g total fat (0 g sat. fat), 1 g carb, 0 g fibre, 0 mg chol, 41 mg sodium. % RDI: 1% calcium, 1% iron, 2% vit A, 15% vit C, 3% folate.
|
|
|
|
|
|
Source
|
|
homemakers Magazine: Summer 2005
|
|
|
