Thursday, March 24, 2011

Red Pepper Walnut Dip [Muhammara]

4 red bell peppers
1 cups walnuts, toasted
1 teaspoon smoked paprika (pimenton)
2 cloves garlic, minced
2 T lemon juice
2 T pomegranate molasses

Preparing the dip:
Roast the red peppers in a 450 degree F oven or broiler or on top of a burner until charred. Remove from oven and place in a bowl and cover with plastic wrap. When cool, remove the skin and seeds.

Process in an electric blender with the remaining ingredients, adding a little water if needed, to achieve a smooth consistency.


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