Roasted Pepper and Walnut Dip

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Muhammara is a Middle Eastern roasted red pepper and walnut dip that originated in Syria. Nutty, zingy, spicy, and sweet, it's fantastic on pita, fresh veggies, and more.

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Ingredients

1 yellow or red sweet peppers 200 g
1/2 onions, cut into chunks 100 g
2 cloves garlic, unpeeled
1 tbsp olive oil 15 mL
1/2 cup Cheddar cheese, low-fat (4%) 40 g
1/8 tsp cayenne pepper 0.4 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Place whole peppers on a baking sheet. Place also the onion and garlic, and mix with a teaspoon of oil. Roast in the middle of the oven until tender and peppers are blackened, around 30 min. Turn vegetables 2-3 times during cooking.
  3. Remove from the oven. Cover peppers and let rest for 10 min. Steam will help loosen the skin from the peppers. Remove stem, seeds and peel from peppers. Place into blender . Peel garlic, and add to blender. Add onion, remaining oil, cheese and cayenne pepper. Purée until smooth. Add salt and pepper to taste.
  4. Serve with craquers and crudités.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips | Halal | Kosher | Vegetarian

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