Build a healthy appetizer platter with this flavor-packed dip at the center surround it with crunchy vegetables and whole-wheat flatbread for dipping, and add a tin of oil-packed sardines, olives, nuts, feta cheese, marinated artichokes, and some dried and fresh fruit for a colorful, well-rounded meal.
Ingredients
- 2 large red bell peppers (about 1 ¼ lb.), halved and seeded
- 1½ oz whole-wheat pita or lavash
- 1½ Tbsp extra-virgin olive oil
- 1 Tbsp pomegranate molasses
- 2 tsp Aleppo pepper
- 1 tsp ground cumin
- ¾ tsp kosher salt
- 1 large garlic clove, chopped
- ⅔ cup chopped toasted walnuts
How to Make It
- Preheat broiler with oven rack in top position. Place bell pepper halves on a foil-lined baking sheet, skin sides up; flatten slightly by pressing with heel of hand. Broil until blackened, 8 to 10 minutes. Remove from oven, and wrap in foil used to line pan. Let stand 10 minutes. Rub off and discard skins.
- Place pita in a food processor; process until coarsely ground, about 30 seconds. Add bell peppers, oil, pomegranate molasses, Aleppo pepper, cumin, salt, and garlic; process until smooth, stopping to scrape sides as needed. Add walnuts; pulse until almost smooth but with some small chunks, 4 to 5 times.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 121 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 1 g 5% |
Unsaturated Fat 8 g |
Trans Fat 0.0 g |
Sodium 206 mg 3% |
carbohydrates 8 g 6% |
Dietary Fiber 2 g 5% |
Sugars 3 g 3% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |