Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
a little bit about the recipe
This roasted pepper dip is inspired by a Middle Eastern mezze platter: “Muhammara.” It’s a Westernized variation with ingredients you can find easily. It’s creamy, full of flavors, delicious and easy to make. You can have it as a dip with pita bread as an appetizer. It also make a great sandwich spread with burrata and roasted vegetables.
SPECIAL EQUIPMENT:
Food processor
ACTIVE: 10m
INACTIVE: 25m
TOTAL: 35m
PRINT RECIPE
directions
Preheat your oven to 400F.
Cut the bell peppers in half lengthwise. Remove the core and the seeds.
Brush the skin with extra virgin olive oil, and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until the skins char.
In a pan, roast the walnuts for 5 minutes - be careful not to let them burn. Toss them regularly.
Carefully place the charred red peppers into a bowl and cover with a plastic wrap for few minutes (the steam will help to remove the skin of the bell peppers).
Place all the ingredients (roasted bell peppers, toasted walnuts, breadcrumbs, garlic cloves, lemon juice, glazed balsamic vinegar, spices and olive oil) into the bowl of the food processor.
Process until the dip is nice and smooth, or the desired texture.
Toppings
Spread into a bowl and garnish with a dash of olive oil, crushed red pepper flakes, chopped toasted walnuts and chopped flat parsley.
expiry
Can be stored in an airtight container for 3 days in the refrigerator.
tips
If you want it spicier, add one tsp cayenne pepper and 1/2 tsp paprika.
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.
