Syrian Tangy Red Pepper and Nut Dip - Muhammara

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READY IN: 30mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
  • and cook over moderately high heat, stirring, until lightly golden, about.
  • 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
  • Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
  • minutes. Transfer the walnuts to a food processor and let cool completely.
  • Add the pistachios and cashews and pulse until the nuts are finely.
  • chopped. Scrape the finely chopped nuts into a medium bowl.
  • Add the bell peppers and onion to the food processor and pulse until.
  • finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
  • to extract as much liquid as possible. Add the mixture to the chopped.
  • nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
  • with salt and cayenne and serve.
  • Serve With Warm pita.
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