Mediterranean Walnut Spread Recipes

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MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)



Muhammara (Roasted Pepper & Walnut Spread) image

This roasted red pepper and walnut spread is quite popular in the Middle East and you'll understand why when you make it and discover you can't stop eating it.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h18m

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 ¼ cups raw walnut halves
⅓ cup fresh breadcrumbs
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so for garnish
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon chopped Italian parsley for garnish

Steps:

  • Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
  • Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
  • Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
  • Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
  • Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 10.3 g, Fat 24.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 440.8 mg, Sugar 1.8 g

MEDITERRANEAN WALNUT SPREAD



Mediterranean Walnut Spread image

The chickpeas and walnuts make this a delicious alternative to chips and dip. Recipe is taken from B & H Prize Winning Recipes. Serve this spread on toasted baguette slices or pita slices.

Provided by DailyInspiration

Categories     Beans

Time 10m

Yield 20 baguettes

Number Of Ingredients 7

1 cup canned garbanzo beans, drained (reserve liquid)
1/2 cup walnuts, chopped
1/2 cup fresh basil leaf, lightly packed
2 tablespoons olive oil
2 -3 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff).
  • Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.

TOMATO-WALNUT PESTO SPREAD



Tomato-Walnut Pesto Spread image

Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. -Marsha Dawson, Appleton, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/3 cups.

Number Of Ingredients 8

3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup sour cream
2 tablespoons butter, softened
1/2 cup finely chopped walnuts
1/2 cup prepared pesto
Assorted crackers

Steps:

  • Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside., In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture., Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 129 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 137mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

BANANA WALNUT BREAD WITH OLIVE OIL



Banana Walnut Bread with Olive Oil image

Delicious, super moist Banana Walnut Bread made with olive oil and naturally sweetened with honey and dates! Be sure to read through the tips and watch the video tutorial just above this recipe.

Provided by Suzy Karadsheh

Categories     Bread

Time 1h10m

Number Of Ingredients 14

1/3 cup Private Reserve Greek extra virgin olive oil
1/2 cup quality honey, organic if possible
2 eggs
3 extra ripe bananas, mashed
2 tbsp fat free plain yogurt
1/4 cup fat free or low-fat milk
1 tsp baking soda
1 tsp vanilla extract
1/2 to 3/4 tsp ground cardamom (if you're not sure you'll like it, start with the smaller amount)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/3 cup all-purpose flour (wheat flour if you prefer)
6 dates, pitted and chopped (about 1/2 cup chopped dates)
1/3 cup chopped walnut hearts

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
  • Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
  • Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
  • Lightly oil a non-stick a 9 x 5 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
  • Bake in the 325 degrees F heated-oven. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
  • Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!

Nutrition Facts : Calories 172 calories, Sugar 19.2 g, Sodium 104.1 mg, Fat 5.9 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 28.8 g, Fiber 1.7 g, Protein 2.4 g, Cholesterol 26.7 mg

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