Muhammara

  • 5 roasted red peppers; patted dry
  • 1 cup walnuts
  • 1 tbsp. water
  • 4 cloves fresh garlic; minced
  • ¾ cup breadcrumbs
  • ½ cup olive oil
  • 1 ½ tsp. cumin
  • 1 tsp. red chili flakes
  • 1 tbsp. pomegranate paste
  • Juice from 1 lemon
  • 1 tsp. salt

Serve this interesting dip with vegetables, flat bread, or grilled meats!

In a small dry saucepan, gently toast walnuts until golden and fragrant. Be sure to toss pan lightly every minute or so. In the bowl of a food processor, place all ingredients. Pulse to combine, then puree until smooth. Turn mixture out into a medium bowl. Taste and adjust seasoning if needed.

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