California Walnut Muhammara

California Walnut Muhammara
Total Time
10 Mins
Serves
8
Meal
Course

DESCRIPTION

A simple Mediterranean sweet red pepper spread with just a hint of spice.
Great as a dip for bread or crudité.

Total Time

Prep Time
10 Mins
Cook Time
0 Mins
Total Time
10 Mins

Nutrition

Calories
150 cal
Total Fat
15 g
Saturated Fat
1.5 g
Polyunsaturated Fat
6.66 g
Monounsaturated Fat
6.054 g
Cholesterol
0 mg
Sodium
230 mg
Carbohydrates
7 g
Dietary Fiber
<1 g
Total Sugars
3 g
Protein
2 g
Vitamin D
0 mcg
Calcium
45 mg
Iron
1 mg
Potassium
110 mg

Ingredients

  • 1 cup California walnuts, toasted

  • 1 (16-oz.) jar roasted red peppers

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons tomato paste

  • 1 tablespoon red wine vinegar

  • 2 teaspoons paprika

  • 1 teaspoon minced garlic

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon kosher salt, or to taste

  • Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)

Preparation

  1. Place walnuts in a food processor and process until they become thick and smooth like walnut butter.

  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.

  3. Add to the food processor with remaining ingredients and puree until smooth.

  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

  5. NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.