Tonight’s WFD features 3 courses starring walnuts — an appetizer (muhammara), an entree (walnut tacos) and dessert (date/walnut/coconut balls). The first two recipes come from the Washington Post Eat Voraciously newsletter; the third comes from Detoxinista. A food processor is pretty much a requirement for all the recipes, but if you come up with a great alternative, please share in the comments.
Any or all would be great on your Super Bowl buffet table — the dip is even a lovely Chiefs red!
Muhammara (Roasted red pepper/walnut dip)
- 1 15 oz jar roasted red peppers, drained
- ½ cup walnut meats, coarsely chopped
- 3 Tbsp dry bread or cracker crumbs
- 2 Tbsp lemon juice
- 4 tsp pomegranate molasses or honey
- ¼ tsp ground cumin
- ¼ tsp red chile paste (or to taste)
- ¼ tsp salt
- olive oil, lemon zest, chopped parsley for garnish (opt.)
Process walnuts and bread crumbs in food processor until finely ground. Add peppers, lemon juice, pomegranate molasses and cumin and blend until fairly smooth. Season with red chile paste and salt; garnish if desired. Serve with pita chips and/or raw veggies.
Walnut tacos
- 1 cup walnut meats, coarsely chopped
- 1 Tbsp lime juice
- ½ Tbsp cilantro, finely chopped
- ½ Tbsp water
- ¾ tsp ground cumin
- ½ tsp chili powder
- 1/8 tsp cayenne pepper
- ¼ tsp salt
- 1/8 tsp black pepper
Process all ingredients in food processor for about 1 minute (or less) until the size of small pebbles; do not over-process. Use as you would ground beef in hard or soft taco shells with your favorite taco toppings - cheese, tomatoes, guacamole, salsa, sour cream, etc. My preference is to warm the taco shells with the filling and cheese before adding the other ingredients. Makes about 6 tacos.
Date/walnut/coconut balls
- 2 cups walnut meats
- 1 cup shredded unsweetened coconut
- 2 cups dates, pitted and chopped
- 1 tsp vanilla extract
- ½ tsp salt
Process walnuts and coconut until crumbly; add remaining ingredients and process until a sticky, uniform batter comes together. (Note: I find even though it appears crumbly, it comes together when rolled in warm hands.) Form into 1-1/4” balls; place on foil or parchment-covered sheet and freeze or refrigerate for 30 minutes before serving. Store in tightly covered container in refrigerator for up to a week (or in freezer for longer).
I have a smallish food processor, so only a half recipe is pictured; that makes about 15 balls.