Muhammara Roasted Red Pepper and Walnut Dip Recipe

Ingredients:

• 3 large red bell peppers, roasted
• 1 cup walnuts
• 4 garlic cloves, roasted in skin
• 1 cup plain panko bread crumbs, toasted
• 2 tablespoons balsamic glaze (or apple cider vinegar or red wine vinegar plus sugar)
• 1 teaspoon salt
• 1 teaspoon Korean Red Pepper flakes
• 1 teaspoon sumac (or lemon juice, lemon zest, vinegar)
• 2 tablespoons olive oil, plus more for serving

Optional additions:

• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon ground cumin

Instructions:

1. Roast peppers and garlic: Roast peppers on a dry cast iron frying pan until skins are charred. Roast garlic in skin until golden. Let peppers cool and scrape off skin. Pop garlic from skin.
2. Toast bread crumbs and walnuts: Toast bread crumbs in a dry cast iron frying pan until lightly golden. Toast walnuts until fragrant, being careful not to over-toast. Set aside a handful of walnuts for serving.
3. Combine ingredients: In a food processor, combine roasted peppers, garlic, toasted walnuts, panko, balsamic glaze, salt, Korean Red Pepper flakes, sumac, and olive oil. Pulse until coarsely chopped.
4. Serve: Plate the dip with a drizzle of olive oil and remaining walnuts. Serve with your favorite dipping snacks.

Optional additions:

• For extra flavor: Add crumbled feta cheese, chopped fresh parsley, or ground cumin.
• For a spicier kick: Add a pinch of cayenne pepper or red pepper flakes.
• For a tangier taste: Add a tablespoon of lemon juice or lime juice.

Enjoy your delicious Roasted Pepper Dip!