Oh, it has only been 18 days since I posted my last recipe. I have to be honest, it takes a while for me to get out of holiday mode. Between 20+ dozen cookies baked, 2 prime rib dinners and losing my waistline (and maybe my mind), a decompression was much welcomed! But it does feel good to be back!
Better late than never, I made this muhammara a mere month ago as I was elbow high in softened butter and was craving something savory. I am still salivating over Turkish flavors we experienced last year and one of them was this gorgeous savory red pepper and walnut dip. One of our first meals in Turkey was a cold platter of mezzes, a few including various dips…some eggplant and some red pepper. I asked the waitress (in language barrier fashion) to simply explain what each dip was made of and I will never forget this one “pepper and walnut”..what a combination! I soaked every piece of roughly torn bread in it and vowed to make it at home.
I made this easy dip using my new Ninja Blender!! I gotta tell ya…I love this thing! A few months ago I attended a food bloggers conference (insert ultimate food nerd HERE) where Ninja Blender was one of the attendees as well and so graciously sent one to us to try out. Now let me tell you, I am not paid to tell you about this blender, but I will say that Joe and I fell in love with it! Of course anything is better than our 10 year old hand-me-down blender, where we had to shake it a few times to get it to work.
The Ninja blender is a total power house. Even when making this dip, I just pulsed it twice and it did the job so quickly. Even though it is so powerful, there are a few pros and cons I’d like to mention if you’re considering buying one.
1) Like I said, it’s a powerhouse and will blend up any smoothie, soup and sauce like a pro! Joe and I were so impressed, we increased our smoothie consumption by at least 50%..really!
2) The bottom of the blender has suction cups which I really like, so it holds to the surface more steadily.
3) Ninja also came with smaller “cup” that you can use to blend single serving smoothies, though it’s large enough for 2 people to enjoy a smoothie.
4) I like that the blades were easily removable and easy to rinse and clean!
1) Because it’s such a power house..it’s LOUD! Like really loud!
2) I noticed with “chunkier” foods, you need to add a bit more liquid or oil to help blend everything together. So for smoothies, this is great, but I don’t think I would make a thick dip in it again.
Do you have a Ninja Blender and if so, how do you like it??
Yields 4-6 servings
Recipe slightly adapted from 101 Cookbooks
5 minPrep Time
30 minCook Time
35 minTotal Time
- 2 roasted red peppers, outter skin removed and cut into large chunks
- 1 cup fresh bread crumbs
- 1/2 cup chopped walnuts
- 2-3 garlic cloves, roasted
- 1/2 lemon, zest and juice
- 1 Tb pomegranate molasses
- 1 tsp smoked paprika
- 1 tsp Turkish red pepper or regular red pepper
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/4-1/2 cup olive oil, depending on consistency
- Pomegranate seeds
- lemon zest
- Fresh parsley or cilantro
- Drizzle of olive oil
- If you haven't already, roast the red pepper and garlic cloves in a 400 degree F oven for about 30 minutes, or until the peppers are soft. Cool for a few minutes and remove the outer skin from the peppers.
- In a blender or food processor, add the rest of the dip ingredients (except for garnish) and pulse a few times until it becomes thick and creamy, or to desired consistency. Taste for seasoning.
- Once down, add to a bowl and garnish with pomegranate seeds, lemon zest and an extra drizzle of olive oil.