Muhammara (Roasted Red Pepper Dip)
Yield: 2 cups
 
Ingredients
  • 3 red bell peppers
  • 1 cup walnuts
  • ½ cup tomato paste
  • juice of 1 lemon
  • 2 tbl honey
  • ¾ cup water
  • 1 tsp cayenne
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. Toast the walnuts.
  2. Roast bell peppers over a burner to char - once skin is blackened place pepper in a bowl and cover, letting the peppers steam for 10 minutes.
  3. Combine all other ingredients in a food processor.
  4. Remove charred skin, seeds, and stems from bell peppers and add to the food processor.
  5. Puree and taste for seasoning.
  6. Serve at room temp with pita or fresh veggies - anything that can carry a nice big scoop to your mouth.!
Recipe by Eat Some Wear Some at http://eatsomewearsome.com/muhammara-roasted-red-pepper-dip/