Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)
Adapted from Dinner: Changing the Game by Melissa Clark.
Servings: 2 cups
Calories: 927kcal
Ingredients
- 2 roasted red peppers
- 1/3 cup sun-dried tomatoes, oil drained
- 1/4 cup olive oil (I use the oil from the sun-dried tomatoes)
- juice of 2 lemons
- 1 clove garlic, minced or grated
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 1/3 cups toasted walnuts, roughly chopped
- kosher salt and pepper
- 1 teaspoon cumin seeds
- flakey sea salt
Instructions
- In a food processor, combine the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, paprika, half the walnuts and a large pinch of both salt and pepper. Pulse until completely smooth and combined. Stir in the remaining walnuts.
Heat a small skillet over medium heat and add the cumin seeds. cook stirring often until toasted, about 3-5 minutes. Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and salt.
Notes
Nutritional values are based on one cup
Nutrition
Calories: 927kcal | Carbohydrates: 27g | Protein: 14g | Fat: 81g | Saturated Fat: 8g | Sodium: 578mg | Potassium: 851mg | Fiber: 9g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 94.5mg | Calcium: 138mg | Iron: 5mg