Muhammara / Mouhamara - Spicy Red Pepper Dip with Walnuts
This is a delicious dip that will hit your pallet in an amazing way. You will taste the favors of spicy, tangy and sweetness with each bit of Muhammara you take. Muhammara which is also spelled as Mouhamara, in Arabic means "Roasted". This is a wonderful side dish to accompany your main course, or can be a dip served with pita bread. This dish is also a favorite amongst vegetarians and for those watching their carbs. Let's get started.
Ingredients:
7 oz. can or jar of roasted red peppers
3/4 cup bread crumbs
1/3 cup walnuts
3 cloves garlic
2 tbs. lemon juice
1/2 cup extra virgin olive oil
1 tbs. pomegranate paste or juice
1 tsp. ground cumin
1 tsp. salt
3 tsp. toasted pine nuts - optional
Directions:
You will need a food processor for this recipe. In the food processor you will blend the drained roasted peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate paste, ground cumin, and salt. Blend all these ingredients together for about 1 minute or so and then slowly add the extra virgin olive oil. Once your mixture looks well blended transfer the Muhammara to a nice flat dish and garnish with the optional toasted pine nuts.
Serve with pita bread as an appetizer. Wonderful as a main vegetarian dish or even as a side dish to your main course.
This recipe serves 4.
Tuesday, April 28, 2009
Saturday, April 25, 2009
Baba Ghanoush - Eggplant Dip
Baba Ghanoush - Eggplant Dip
Ingredients:
1 medium to large Eggplant
4 tbs. tahini sauce
2 cloves garlic -mashed
1 lemon - juiced
1 tsp. salt
3 tbs. olive oil to garnish
Directions:
preheat oven to 325 degrees. First, with a fork, poke one side of the eggplant. place the poked side up on a foil lined pan and place in the oven. Cook for about 30 minutes or until the eggplant has become a dark black color. To check if the eggplant is done first look at it and if it has collapsed then poke the eggplant with a fork and if the fork goes through the eggplant easily then it is done. Remove the eggplant from the oven and put under gentle running cold water. Once the eggplant has cooled, peel off all the skin and discard the skin. Then place the eggplant on your cutting board and chop finely. In a food processor add the eggplant, tahini sauce, lemon juice, garlic and salt. Blend just until the ingredients are blended together. There you go...Baba Ghanoush ready to serve.
Add the Baba Ghanoush to your favorite flat dish and garnish with the olive oil. Serve the Baba Ghanoush with a few loaves of pita bread. This is also a great low carb recipe by using celery instead of pita bread to scoop and eat the Baba Ghanoush. Enjoy!
This recipe serves 4.
Ingredients:
1 medium to large Eggplant
4 tbs. tahini sauce
2 cloves garlic -mashed
1 lemon - juiced
1 tsp. salt
3 tbs. olive oil to garnish
Directions:
preheat oven to 325 degrees. First, with a fork, poke one side of the eggplant. place the poked side up on a foil lined pan and place in the oven. Cook for about 30 minutes or until the eggplant has become a dark black color. To check if the eggplant is done first look at it and if it has collapsed then poke the eggplant with a fork and if the fork goes through the eggplant easily then it is done. Remove the eggplant from the oven and put under gentle running cold water. Once the eggplant has cooled, peel off all the skin and discard the skin. Then place the eggplant on your cutting board and chop finely. In a food processor add the eggplant, tahini sauce, lemon juice, garlic and salt. Blend just until the ingredients are blended together. There you go...Baba Ghanoush ready to serve.
Add the Baba Ghanoush to your favorite flat dish and garnish with the olive oil. Serve the Baba Ghanoush with a few loaves of pita bread. This is also a great low carb recipe by using celery instead of pita bread to scoop and eat the Baba Ghanoush. Enjoy!
This recipe serves 4.
Tuesday, April 21, 2009
Hummus - chick pea dip
Hummus - Chick Pea Dip
This recipe is easy to make and very delicious. Why buy a store bought hummus when you can make your own authentic Hummus at home within minutes.
INGREDIENTS:
1 can 15 oz. garbanzo beans
4 tbs. tahini sauce - found in the Middle Eastern isle at your local grocery store.
1 garlic clove, mashed
1 tsp. salt
1 lemon
1 tbsp. olive oil garnish
1 tsp. paprika
DIRECTIONS:
First you will need to drain the garbanzo beans and rinse off the liquid from the can and set aside. I recommend mixing the tahini sauce with the lemon juice and salt first in a bowl just until the mixture becomes at a whipped consistency. Add the mashed garlic to the tahini sauce mixture. Using the blender or food processor, add all the garbanzo beans and blend on high for about a minute. Add the tahini sauce mixture to the blender and blend for another 2 or 3 minutes until the ingredients become creamy. If you find the mixture is too thick add 1 or 2 tsp. of water to the mix. Mix until the hummus is not clumpy but rather has a creamy consistency. Pour the hummus into a contain, cover and store in the fridge for about an hour so that the hummus settles. Once you are ready to eat, garnish with the olive oil and paprika. You can serve with pita bread, pita chips, celery or carrots. Hummus always tastes better the next day after being in the fridge.
This recipe serves 4.
This recipe is easy to make and very delicious. Why buy a store bought hummus when you can make your own authentic Hummus at home within minutes.
1 can 15 oz. garbanzo beans
4 tbs. tahini sauce - found in the Middle Eastern isle at your local grocery store.
1 garlic clove, mashed
1 tsp. salt
1 lemon
1 tbsp. olive oil garnish
1 tsp. paprika
DIRECTIONS:
First you will need to drain the garbanzo beans and rinse off the liquid from the can and set aside. I recommend mixing the tahini sauce with the lemon juice and salt first in a bowl just until the mixture becomes at a whipped consistency. Add the mashed garlic to the tahini sauce mixture. Using the blender or food processor, add all the garbanzo beans and blend on high for about a minute. Add the tahini sauce mixture to the blender and blend for another 2 or 3 minutes until the ingredients become creamy. If you find the mixture is too thick add 1 or 2 tsp. of water to the mix. Mix until the hummus is not clumpy but rather has a creamy consistency. Pour the hummus into a contain, cover and store in the fridge for about an hour so that the hummus settles. Once you are ready to eat, garnish with the olive oil and paprika. You can serve with pita bread, pita chips, celery or carrots. Hummus always tastes better the next day after being in the fridge.
This recipe serves 4.
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