|A Middle Eastern dip made with roasted red peppers and walnuts that is just as delicious as its better-known chickpea and eggplant cousins.*|
|Directions||Heat the frying pan dry over medium heat, add cumin and coriander seeds, and toast until fragrant, a minute or so. Grind into powder.**
Combine bread crumbs and walnuts in the food processor and chop. Add everything but the oil and process into a thick paste.
With the processor running, slowly drizzle in the oil until the paste is fairly smooth with a bit of texture.
Spread into the bowl and drizzle with a bit more oil.
Serve at room temperature or chilled, with pita bread, crackers, or raw vegetables.
|Notes||* Hummus and Baba ganouj. The three together make an unbeatable appetizer platter.
** Or toast 1 t ground cumin/coriander.
*** Pomegranate molasses is the traditional ingredient and is key to the best muhammara, but in a pinch, you can replace it with 1 T balsamic vinegar plus 1 T agave.
Adapted from the recipe for “Creamy Walnut Red Pepper Spread (Muhamarra [sic])” in Vegan Eats World (read my review).
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