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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.

Spicy Ontario Greenhouse Roasted Red Pepper Dip

Serves 2 tbsp/25 mL

Spicy Ontario Greenhouse Roasted Red Pepper Dip
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  • 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


  1. 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.
  2. 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.


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