Muhammara (Red Pepper Walnut Dip)

Muhammara (Red Pepper Walnut Dip)


  • 1/3 blend container walnuts
  • 2/3 container roasted red peppers (from the jar that uses water – not pickled in sunflower oil)
  • 1/3 blend container olive oil
  • Couple cloves garlic
  • 1 tbsp roasted red pepper paste
  • Salt


Blend it!


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.

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