 |
| Photo: Mouhamara Recipe |
3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin
Preparation:
Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.
In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.
Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.
In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.
Add remaining ingredients and blend, adding olive oil as needed.
Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.
Save and share Mouhamara Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
No comments:
Post a Comment