Red Pepper - Walnut Dip Recipe | Food

Muhammara (Syrian Red Pepper-Walnut Dip/Spread)

1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained

1 cup walnuts

1/3 cup panko (Japanese breadcrumbs)

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Serving suggestions: Pita, pita chips, fresh vegetables; or use as a spread on sandwiches and burgers or with fish or chicken.

Blend all ingredients in a food processor until coarse puree forms. Season with salt to taste. Transfer to bowl. Makes about 2 cups dip/spread. Keep covered in refrigerator for up to 1 week.