Turkish Red Pepper Spread
"I found this several years ago on a cooking site."
photo by COOKGIRl
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3/4 cup
ingredients
- 1⁄4 cup chopped walnuts
- 1 (7 ounce) jar roasted red peppers, rinsed
- 1⁄2 cup fresh breadcrumb
- 1 large garlic clove, crushed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (to taste)
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon crushed red pepper flakes
- salt
directions
- Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Combine all ingredients in a food processor and process until smooth.
- Adjust seasoning with more lemon juice and salt, if desired.
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Reviews
-
Delicious muhammara! I love it! I subbed a freshly roasted bell pepper for jarred however. Served on a platter with Recipe #17977, cucumbers slices with dill and carrot slices. The top of the spread was garnished with fresh parsley, walnuts, lemon zest and a light sprinkle of sumac. Reviewed for Best of 2011. -
This is a fantastic appetizer! I made just as directed and didn't add any salt; none was needed. We served this with melba toast squares but I think it would be great on just about any kind of cracker. Perfect texture, perfect taste - impress your guests with this or enjoy it on your own :) it's a keeper! Thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
