Red Bean And Walnut Spread Recipes

Steps:

• Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
• Serve with pita toasts.

Steps:

• Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
• Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
• Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
• Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
• Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
• Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

Steps:

• Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
• With motor running, add oil in a slow stream, blending until incorporated.

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

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.

Steps:

• Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
• If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
• In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
• Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.