Muhammara dip (red bell pepper and walnut)

Name: Muhammara dip (red bell pepper and walnut)
Yield: 6 servings
Cuisine: Canada
Ingredients: red bell peppers 2; unsalted walnuts, divided 125 mL (½ cup); olive oil 15 mL (1 tbsp); garlic 1 clove; salt 2 mL (½ tsp); paprika 1 mL (¼ tsp); honey 2 mL (½ tsp); breadcrumbs 30 mL (2 tbsp)

This dip is versatile and commonly eaten in the Middle East. It is just as delicious served warm or cold.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

red bell peppers2
unsalted walnuts, divided125 mL (½ cup)
olive oil15 mL (1 tbsp)
garlic1 clove
salt2 mL (½ tsp)
paprika1 mL (¼ tsp)
honey2 mL (½ tsp)
breadcrumbs30 mL (2 tbsp)

Method 6 steps

Preheat the oven to 230 °C (450 °F) and line 2 baking sheets with aluminum foil.
Place red bell peppers on a baking sheet. Roast for 30 to 40 minutes or until peppers are soft and skins begin to blacken, checking from time to time. Let cool and remove stems and seeds.
Roast walnuts on a separate tray for 2 to 3 minutes.
Place half of walnuts in a zip top bag and let kids crush with a mallet. Reserve.
In a blender, place bell peppers, oil, uncrushed walnut, garlic, salt, paprika, and honey. Blend until smooth.
Empty into a bowl and stir in crushed walnuts and breadcrumbs.