Turkish red pepper spread. Enriched with walnuts and olive oil, a jar of roasted peppers quickly turns into muhammara, a spread from southeast Turkey. Serve on toasted pita crisps or crisp sesame crackers.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: Eating Well, May/June 1997
- Formatted by Chupa Babi in MC; 07.14.07
- Active time: 15 minutes | Total time: 15 minutes
- Makes about ¾ cup
- ¼ cup chopped walnuts
- 1 x 7-ounce jar roasted red peppers, rinsed
- ½ cup fresh breadcrumbs 
- 1 large clove garlic, crushed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice, or to taste
- 1½ teaspoons ground cumin
- ¼ teaspoon crushed red pepper
- Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes.
- Transfer to a small bowl and let cool.
- Combine all ingredients in a food processor and process until smooth.
- Adjust seasoning with more lemon juice and salt, if desired.
- ↑ To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.
Nutritional information Edit
- 41 calories | 3g fat (0 g sat, 1 g mono) | 0mg cholesterol | 4g carbohydrate | 1g protein | 1g fiber | 65mg sodium | 14mg potassium.
- Carbohydrate Servings: 0
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