Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)

A flavorful spread made with roasted red peppers, sun-dried tomatoes, and toasted walnuts. Perfect for dipping or spreading, adapted from Dinner: Changing the Game by Melissa Clark.

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 2 pieces roasted red peppers
• 0.33 cup sun-dried tomatoes oil drained
• 0.25 cup olive oil
• 2 lemons lemon juice
• 1 clove garlic minced
• 0.5 teaspoon cumin
• 0.5 teaspoon paprika
• 0.67 cup walnuts half of the total amount, toasted
• 0 salt
• 0 black pepper
• 0.67 cup walnuts remaining half, toasted
• 1 teaspoon cumin seeds
• 0 olive oil
• 0 flakey sea salt

Instructions

1. Combine 2 roasted red peppers, 1/3 cup sun-dried tomatoes, 1/4 cup olive oil, juice of 2 lemons, 1 clove minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and half of the walnuts in a food processor. Add a large pinch of both salt and pepper. Pulse until smooth.
2. Stir in the remaining walnuts into the spread.
3. Heat a small skillet over medium heat and add 1 teaspoon cumin seeds.
4. Cook stirring often until toasted, about 3-5 minutes.
5. Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and flakey sea salt.