Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)
Adapted from Dinner: Changing the Game by Melissa Clark.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced or grated
- kosher salt and pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon cumin seeds
- juice of 2 lemons
- flakey sea salt
- 2 roasted red peppers
- 1/3 cup sun-dried tomatoes, oil drained
- 1/4 cup olive oil (i use the oil from the sun-dried tomat
- 1 1/3 cups toasted walnuts
- Carbohydrate 47.2065299982049 g
- Cholesterol 0 mg
- Fat 103.164892499096 g
- Fiber 16.5888244919093 g
- Protein 27.3948824992773 g
- Saturated Fat 9.68607874993772 g
- Serving Size 1 1 recipe (497g)
- Sodium 174.060999993183 mg
- Sugar 30.6177055062956 g
- Trans Fat 5.22757399986136 g
- Calories 1137 calories
In a food processor, combine the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, paprika, half the walnuts and a large pinch of both salt and pepper. Pulse until completely smooth and combined. Stir in the remaining walnuts. Heat a small skillet over medium heat and add the cumin seeds. cook stirring often until toasted, about 3-5 minutes. Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and salt.
