Muhammara (Roasted Red Pepper Dip)
- 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
- Toast the walnuts.
- 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.
- Combine all other ingredients in a food processor.
- Remove charred skin, seeds, and stems from bell peppers and add to the food processor.
- Puree and taste for seasoning.
- 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 https://eatsomewearsome.com/muhammara-roasted-red-pepper-dip/
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