Muhammara is a spicy red pepper dip. It is east to make and can be served warm or cold. I suggest serving with toasted pita wedges or fresh veggies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 3 red bell peppers
- 1 medium yellow onion, diced
- 1/2 cup olive oil
- 1/2 cup breadcrumbs
- 3/4 cup walnuts, crushed
- 1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
- 1/4 teaspoon cumin
Preparation:
Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning about every 4 minutes.In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.
Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.
In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to for a dip consistency.
Add remaining ingredients and blend, adding olive oil as needed.
Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or even as a dipping sauce for kebabs.
