Muhammara


Since we have been on this vegetarian trip, skillet flatbreads and quick, nutritious, flavorful dips have been a favorite go-to meal option for the family. This sweet, smoky, and spicy walnut and roasted pepper dip is an excellent, hearty addition to the list of these dips!

Ingredients

1 red bell pepper

half a red onion

2-3 tbsp lemon juice

1 tsp cumin

1 tsp salt

1 tbsp honey

1 tsp smoked Spanish paprika

0.25 cup olive oil

0.75 cup walnuts

breadcrumbs

Preparation

Roast the bell pepper and remove the charred skins.

Add all ingredients but the breadcrumbs to a food processor and process until smooth. Add breadcrumbs until the pate is set and the desired consistency. Give the breadcrumbs a little time after each addition to absorb moisture.

Season with salt, red pepper flakes, and lemon juice.

Top with more olive oil before dipping!



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