Muhammara
Roasted red pepper and walnut spread
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Roasted Red Pepper, Walnuts
Servings: 6
- 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
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.