Our friend found this great looking recipe from Elizabeth Ann Designs and thought that we would enjoy trying it! We finally got around to making it for dinner to accompany our Kofta Kebobs. It was delicious topped on our salad. You can also use it as a spread for bread as in the pictures above. Or as a dip for veggies.
Muhammara Dip
1 12-ounce jar roasted red bell peppers, drained 1 cup walnuts 1/3 cup panko (Japanese breadcrumbs) 2 tablespoons extra-virgin olive oil 2 teaspoons pomegranate molasses or fresh lemon juice 1/2 teaspoon ground cumin (optional) 1/4 teaspoon cayenne pepper Pita chips, warm pita bread, or veggies for serving
1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.
2. Transfer to bowl; serve with chips, pita, or veggies.
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