This dip was a last minute inspiration. I had bought several pounds of beautiful Iranian walnuts (orders were placed from relatives) at the Iranian exhibit downtown. Big and gorgeous whitish walnuts. I made muhammara, of course, and it occurred to me that it would taste good combined with labneh. Sure enough! If you try it, let me know what you think.
2 cups of walnuts, previously soaked in tap water for one hour and drained
2 red bell pepper and one hot chili pepper if desired, roasted or broiled and peeled and seeded (once charred, place in a bag, seal and peel and seed)
1 shallot or small white onion
1 teaspoon garlic, mashed
salt, to taste
1 1/2 teaspoon ground cumin
2 tablespoons pomegranate molasses
2 teaspoons tomato paste
1/2 cup olive oil (more, as needed for a smooth texture)
1 cup (or more) of prepared labneh (yogurt drained overnight)
Place the walnuts in the bowl of a food processor. Grind and add the rest of the ingredients through the feed tube. Adjust the texture with more oil if needed. Taste and adjust seasoning.
When ready to serve, pour the amount desired into a bowl and add the labneh. Swirl a bit (or leave the two side by side), and serve with potato chips or pita chips.
8 Comments • Comments Feed