Muhammara
When we lived in California one of our favorite places to eat was a Mediterranean restaurant. There were times when I would pick up something to eat from there at least once a week. They have amazing food! Their Greek salad and fries were amazing. One of our favorite appetizers was Muhammara, which is essentially a walnut and red pepper dip served with pita chips. When we left California, I knew I would need to try and recreate it. I hope you enjoy it as much as we do!
Muhammara
Roasted red pepper and walnut spread
Servings: 6
Equipment
- Food Processor
Ingredients
- 1 Cup Roasted Red Peppers
- 1 Cup Walnuts lightly toasted
- ½ tsp Cumin
- ½ Cup Green Onions chopped
- ½ tsp Salt
- ½ tsp Red Pepper Flakes optional
- 3 tbsp Olive Oil
- 1 tbsp Honey Maple Syrup can be substituted
- 1 Garlic Clove grated
- 1 tbsp Lemon Juice
- ¼ Cup Panko Bread Crumbs
- Pita Chips
Instructions
- Add everything except the bread crumbs and pita chips to a food processor and pulse 5 - 6 times. Then scrape down sides and pulse again 3 to 4 times. Continue to blend on pulse until you achieive the desired consistency. I prefer the dip to be like a thick chunky salsa and not smooth like hummus. However, if you prefer it to be more like hummus, you can keep blending it.
- Remove from food processor into a bowl and fold in bread crumbs.
- You can either enjoy it right away with pita chips or refrigerate for a couple hours to allow the flavors to develop.
Delicious recipe! Unique and tasty – my picky husband even enjoyed it. Thank you for the great recipe Leda.