Muhammara (Red Pepper Walnut Paste)
- 1/3 container walnuts
- 2/3 container roasted red pepper (with the jar water - don’t get ones pickled in sunflower oil)
- 1/3 container olive oil
- Couple cloves of garlic
- 1 tbsp roasted red pepper paste
Great served along BBQ meat, for dipping veggies or simply spreading on bread!
In the summertime, I like to add a couple fresh red peppers to brighten this dish up and use it as a veggie dip.