Roasted Red Pepper Dip
by Christina Valagao
This dip was inspired by muhammara, a spicy Lebanese dip typically made with walnuts, red peppers, breadcrumbs and other ingredients. This recipe is nut free and versatile, ideal with crudités, warm pita bread or even as a finishing sauce for grilled seafood.
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Ingredients:
- 6 garlic cloves
- 1 jar (10oz) of roasted red peppers in vinegar, drained and blotted dry
- 1 cup fine breadcrumbs, toasted
- 3 TBSP pumpkin seeds
- 2 TBSP lemon juice
- 1 TBSP pomegranate molasses
- 2 tsp cumin
- 1 tsp red pepper flake
- 1 tsp rose harissa
- 3 TBSP extra virgin olive oil
Method:
1. Pulse the garlic in a food processor until fine. Add the peppers, breadcrumbs, lemon juice, pomegranate molasses, cumin, pepper flakes, and harissa. Puree until the mixture is smooth. Add in the pumpkin seeds and pulse. Add the oil one tablespoon at a time in a slow steady stream.
2. Serve in a shallow bowl with warm bread, pita chips or your dipping vessel of choice.
- This dip is also excellent with grilled fish or chicken or on sandwiches as a spread.
- Yields 2 cups.
Copyright (c) Christina Valagao 03/2023
2. Serve in a shallow bowl with warm bread, pita chips or your dipping vessel of choice.
- This dip is also excellent with grilled fish or chicken or on sandwiches as a spread.
- Yields 2 cups.
Copyright (c) Christina Valagao 03/2023
