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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Roasted Red Pepper, Pomegranate and Walnut Dip

Roasted Red PepperRecipe by Roberta L. Duyff, MS, RD, FADA, CFCS

Serve this nourishing dip with toasted pita or fresh vegetables, as a flavorful spread on sandwiches, or as a colorful complement atop grilled meat, chicken or fish. This unique dish is called muhammara or acuka depending on its ethnic origin in the Middle East. A healthy eating note: the red bell peppers are rich in beta carotene, and the walnuts are a source of heart-healthy omega-3s.

Ingredients

3 roasted red bell peppers *
1/2 cup unsalted walnuts, toasted, coarsely chopped fine **
1/4 cup whole wheat breadcrumbs
2 garlic cloves, minced
1 tablespoon pomegranate molasses ***
1 tablespoon fresh lemon juice
1/2 teaspoon red chili pepper flakes
1/2 teaspoon ground cumin
4 tablespoon olive oil, plus 1 teaspoon for garnish
Salt to taste
1 to 2 tablespoons chopped parsley, for garnish
Pomegranate seeds, for garnish (optional)

Directions

  1. Combine the red peppers, walnuts, bread crumbs, garlic, pomegranate molasses, lemon juice, red chili pepper flakes and cumin in a blender or food processor. Process the mixture until smooth, stopping to scrape down the side as needed.
  2. With the machine running, slowly pour in 4 tablespoons olive oil. Purée until smooth. Season with salt.
  3. Transfer to a serving bowl.  Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.

Cooking Notes

  • There are two options when it comes to roasted peppers:
    1. Roast them yourself: Preheat oven to 500°F. Cut peppers in quarters; remove seeds and membranes. Place peppers on a baking sheet skin side up. Roast in oven until skin blisters and blackens, about 8 to 10 minutes. Remove from the oven; transfer to a bowl. Cover bowl with plastic wrap.  Allow peppers to cool. When cooled, remove skins.
    2. Another option: For a quicker but slightly different result, substitute 1 (16-ounce) jar roasted red peppers, drained.
  • Toast walnuts in a dry skillet over medium heat, shaking frequently, until lightly browned, about 5 minutes.
  • Substitute pomegranate juice, which has been reduced to a syrup. Bring 2/3 cup pomegranate juice to a boil in a small saucepan; reduce the heat and simmer, uncovered, until juice is reduced to about 3 tablespoons, about 5 minutes. Allow to cool before using.

Nutrition Information

Makes 8 servings (1/4 cup each).

Calories: 140; Calories from fat: 110; Total fat: 12g; Saturated fat: 1.5g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total carbohydrate: 9g; Dietary fiber: 2g; Sugars: 5g; Protein: 2g