This Middle Eastern-inspired dip is nutty, sweet and a little tangy.

Source: Midwest Living

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Recipe Summary

hands-on:
10 mins
total:
1 hr 20 mins
Servings:
10
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Place peppers on a baking sheet and place 4 to 6 inches from the broiler. Broil until charred on top, then turn. Repeat until all sides are charred. Place peppers in heat-proof bowl and cover. Let stand 20 minutes or until cool enough to handle. Remove stems, skins and seeds.

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  • In a food processor, combine roasted red peppers, pecans, bread crumbs, lemon juice, olive oil, garlic, honey, garlic, cumin, salt and cayenne pepper. Pulse until smooth. Taste and adjust seasoning with salt and pepper. Best if prepared at least one hour in advance to allow the flavors to marry. Serve with pita or crudites and drizzle with additional olive oil.

Nutrition Facts

152 calories; fat 14g; saturated fat 1g; carbohydrates 8g; mono fat 8g; poly fat 4g; insoluble fiber 2g; sugars 4g; protein 2g; vitamin a 1133.8IU; vitamin c 47.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 23.2mcg; sodium 246mg; potassium 150mg; calcium 19mg; iron 0.8mg.
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