Thursday, October 27, 2016

Muhammara (Turkish Roasted Red Pepper and Toasted Walnut Dip)

1 cups walnuts, toasted
1 (8-ounce) jar of roasted red peppers
1 tablespoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne

After you've toasted your walnuts, puree all ingredients in a food processor. Enjoy with warm crunchy bread* or pita.

Yield: enough for two people (as an appetizer)**

**I use's "bake-at-home" baguettes. You can "bake" the bread at the same time you toast the nuts...a meal in less than 15 minutes! (Not the healthiest, but it'll get you through these darkening days before the clocks "fall back" in a week--I can't wait for that extra hour!).

**Although it's so good that two people might fight over the last few spoonfuls!