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Red Bell Pepper-Walnut Dip (Muhammara)
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
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Ingredients
Yield:About 2½ cups
- ¾cup walnuts
- 3roasted red bell peppers
- ¾cup fresh bread crumbs
- 1j alapeño or other small hot chili pepper, stemmed and seeded
- 1small onion, finely chopped
- 2garlic cloves, minced
- 1tablespoon pomegranate molasses
- 1tablespoon lemon juice
- 1teaspoon ground cumin
- Salt
- pepper
- 2tablespoons olive oil
Preparation
- Step 1
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
- Step 2
Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
- Step 3
With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
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