Author Notes
This dip (a version of middle eastern muhammara), ideally made with smoked paprika for a deep, rich flavor, is even more addictive than hummus. Eat with pita or even as a spread alongside grilled chicken. —One Hungry Mama
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Ingredients
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1
large clove garlic
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2/3 cup
walnuts
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1
12-oz jar roasted sweet red peppers
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1/2 teaspoon
smoked paprika (can substitute 1 tsp regular paprika)
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1 cup
breadcrumbs
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2 tablespoons
freshly squeezed lemon juice
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2 tablespoons
sherry vinegar
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4 tablespoons
olive oil
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salt & pepper
Directions
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Add garlic and walnuts to a food processor and pulse until fine crumbs form.
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Add peppers, paprika, breadcrumbs, lemon juice, and vinegar. Begin pureeing and slowly drizzle in olive oil. Puree until smooth. Add salt and pepper to taste. (I like the hummus-like consistency that this recipe yields, but you can adjust the with a little bit of water.)
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