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.
