Modern Manna recipe / Roasted pepper and walnut dip
A traditional Moroccan dip, best served next to a crudites tray and pita chips.
This is a traditional Moroccan dip. Serve it next to a crudites tray and pita chips.
Jars of roasted red peppers are available in most supermarkets.
Pomegranate concentrate is available at Middle Eastern markets and at Whole Foods.
Yields 1.5 cups
7 oz. roasted red peppers
1 clove garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground cumin
2 teaspoons pomegranate concentrate
2 teaspoons lemon juice
1/2 cup roasted walnuts
1/2 cup breadcrumbs
3/4 cup olive oil
1. Wash the red pepper under running water and dry completely with paper towels. Transfer to a food processor. Add garlic, salt, cumin, pomegranate concentrate and lemon juice to the food processor and run for 1 minute.
2. Stop the food processor to add walnuts and breadcrumbs then run it for another minute.
3. With the food processor running slowly add olive oil. Serve immediately or keep in the fridge until serving.