Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)

Name: Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)
Total time: 15 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 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 tomatoes); juice of 2 lemons; 1 clove garlic, minced or grated; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1 1/3 cups toasted walnuts, roughly chopped; kosher salt and pepper; 1 teaspoon cumin seeds; flakey sea salt

Adapted from Dinner: Changing the Game by Melissa Clark. 

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 21 views

👨‍🍳 Start Cooking

Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)

Foto: Half Baked Harvest

Ingredients

2 servings

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 tomatoes)
juice of 2 lemons
1 clove garlic, minced or grated
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/3 cups toasted walnuts, roughly chopped
kosher salt and pepper
1 teaspoon cumin seeds
flakey sea salt

Steps

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.