This version of a spicy-sweet Middle Eastern dip, called Muhammara, can be served with fresh vegetables, crackers or pita, or serve as a spread in sandwiches or wraps. Garnish with additional chopped walnuts if desired.
Serves 2 tbsp/25 mL
- 3 Ontario Greenhouse Red Peppers
- ¼ cup (50 mL) toasted walnut halves
- ¼ cup (50 mL) dry breadcrumbs
- 3 tbsp (45 mL) olive oil
- 1 clove garlic
- 2 tbsp (25 mL) tomato paste
- 1 tsp (5 mL) each ground cumin, paprika and liquid honey
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) dried chili flakes (or to taste)
- 1/8 tsp (.5 mL) cinnamon
- 2 tbsp (25 mL) lime juice
- Cut peppers in half lengthwise and remove seeds and membranes. Place skin sides up on foil-lined baking pan. Broil for 15 to 20 minutes or until blackened. Place in a heat-proof bowl and cover with plastic wrap. Let stand for 10 to 15 minutes or until cool enough to handle. Peel peppers and discard skins.
- Place 4 pepper halves, nuts, breadcrumbs, olive oil, garlic, tomato paste, cumin, paprika, honey, salt, chili flakes and cinnamon in food processor. Process until smooth. Cut 2 remaining pepper halves into bite-size pieces and add to processor; pulse until coarsely chopped. Transfer to a bowl and stir in lime juice. Chill to blend flavours. Serve at room temperature.
Nutrients per serving (2 tbsp/25 mL): 68 calories, 5 g total fat, 122 mg sodium, 5 g carbohydrates, 1 g fibre, 1 g protein. Excellent source vitamin C.