California Walnut Muhammara
Description
A simple Mediterranean sweet red pepper spread with just a hint of spice.
Great as a dip for bread or crudité.
Ingredients
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1 cup California walnuts, toasted
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1 (16-oz.) jar roasted red peppers
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1/4 cup extra virgin olive oil
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2 tablespoons tomato paste
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1 tablespoon red wine vinegar
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2 teaspoons paprika
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1 teaspoon minced garlic
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1/2 teaspoon red pepper flakes
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1/2 teaspoon kosher salt, or to taste
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Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
PREPARATION
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Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
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Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
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Add to the food processor with remaining ingredients and puree until smooth.
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Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
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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.
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