Muhammara Roasted Red Pepper Dip
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prep time
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cook time
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total time
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servings
8
INGREDIENTS
2 jarred roasted red bell peppers
1/2 cup walnuts, toasted
1 clove garlic, minced
1/2 cup cubed whole grain or sourdough bread, day-old, toasted
1/4 cup Pompeian Gourmet Selection Extra Virgin Olive Oil
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon aleppo pepper, optional
Salt, to taste
Pomegranate molasses or honey, for serving
PREPARATION
- Add all ingredients in a small food processor and pulse until just combined. Scrape down the sides of the bowl with a spatula, then puree until smooth.
- Transfer to a bowl. Cover and refrigerate at least one hour before serving.
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