Description
A flavorful puree of olives, walnuts garlic, lemon, herbs and spices. This quick, easy dip is delicious as an appetizer or topping for grilled or broiled fish or chicken.
Ingredients
Units
Scale
- 3/4 cup shelled walnuts or walnut halves (2 1/2 ounces)
- 1 1/2 cups pitted Kalamata olives
- 2 medium cloves garlic, roughly chopped (1 tablespoon)
- 1/4 teaspoon Chili powder (Aleppo, if you have it)
- 1/4 teaspoon ground Cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon oregano
- 1/4 teaspoon ground sumac
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (1 lemon)
- 1 bunch flat leaf parsley, stems removed, leaves finely chopped (2/3 cup)
- Salt and fresh ground black pepper, to taste
Instructions
- Roughly chop the walnuts by giving them a few pulses in the food processor. I like to leave them in fairly large chunks. Pour into a bowl and set aside.
- Add olives, garlic and spices (chili, cumin, coriander, oregano and sumac) to the bowl of the food processor and process for a few seconds until the olives and garlic are finely chopped. Add oil and lemon juice and process for a few seconds more to combine. Transfer the mixture to a bowl. Stir in walnuts and parsley. Season to taste with salt and fresh ground black pepper.
- Serve with crackers or toasted pita.
- Prep Time: 15 mins
- Category: Appetizer
- Method: no cook
- Cuisine: Turkish