Walnut Muhammara

Prep time:    10 minutes

Total time:    10 minutes

Servings:       8         

Serving size: 1/4 cup                    

Course:         Appetizer, condiment                             

DESCRIPTION                                              

A simple Mediterranean sweet red pepper spread with just a hint of spice.

Great as a dip for bread or crudité.

INGREDIENTS

1 cup California walnuts, toasted

1 (16-oz.) jar roasted red peppers

1/4 cup extra virgin olive oil

2 tablespoons tomato paste

1 tablespoon red wine vinegar

2 teaspoons paprika

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt, or to taste

Extra virgin olive oil, finely chopped California walnuts and chopped fresh  

     parsley (optional garnishes)

Stonefire Naan Bread or Naan Crisps

DIRECTIONS

1.    Place walnuts in a food processor and process until they become thick and smooth like walnut butter.

2.    Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.

3.    Add to the food processor with remaining ingredients and puree until smooth.

4.    Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

Serve with Naan bread or crisps and veggies.

NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.