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muhammara This is a Middle-Eastern dip that is extremely addictive. The main flavors are roasted red peppers, walnuts and cumin, an unlikely combo that proves really delicious. Serve with veggies and homemade pita chips mentioned below, as a sandwich spread, or even thinned out with a little water as a pasta sauce. If you're strapped for time, you can substitute roasted red peppers in a jar, drained well. If you use the pomegranate molasses* rather than honey, this is vegan as well. *Pomegranate molasses can be found at a Middle Eastern grocer, if you're lucky enough to have access to one. Alternatively, recipezaar.com tells you how to make your own. Or try ordering it online at ethnicgrocer.com. ingredients Toss all ingredients except for olive oil in a food processor. Blend until combined. With food processor running, drizzle in olive oil until the mixture is smooth. Makes approximately 2½ cups. pita chips These are so much better than store bought! Cheaper, too. I like to use whole-wheat pita bread for a little extra health kick. ingredients Preheat oven to 350 degrees F. Split each pita, inserting a knife into the pocket to get the two sides apart. Cut each half circle into three triangles. Spread the pieces rough side up on cookie sheets and spray lightly with cooking spray. Sprinkle on spices and bake for 15 minutes or until crisp. ---------------------------> lounge . nourish . host . laze . home . |