Muhammara / Roasted Red Pepper Dip
by Mike GeorgeMuhammara / Roasted Red Pepper Dip
Rated 3.5 stars by 2 users
Category
Appetizers
Servings
6
Prep Time
5 minutes
Looking for something to pair with your favourite veggies? Look no further than our Muhammara/Roasted Red Pepper Dip. All you have to do is blend red peppers, spices, and then drizzle some Smoked Hickory Olive Oil and Black Walnut Balsamic. What will you dip? Bread, tortilla chips, or vegetables? The possibilities are endless.
Ingredients
2 small roasted red peppers
½ cup roasted walnuts
¼ cup bread crumbs
2 cloves garlic
1 tsp Ras el Hanout spices
½ tsp salt
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1 tbsp Aurelius Smoked Hickory Extra Virgin Olive Oil
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½ tbsp Aurelius Black Walnut Balsamic Vinegar
Directions
Add all the ingredients except the olive oil and balsamic into your food processor and blend until a smooth paste forms. If the consistency is too runny, add a little more bread crumbs and blend again.
Once the desired consistency is reached, plate the Muhammara in a deep dish making sure you create a dip in the center.
Drizzle the olive oil and balsamic vinegar in the formed dip and serve.
Recipe Note
This recipe pairs perfectly with barbecued lamb or enjoy it as a dip for a quick and easy snack.