Red Pepper Walnut Spread

OK, it’s not really red pepper/walnut spread, it’s really a Turkish dip called mahammura, and is widely known throughout the Middle East.  I love it for its “pantry” quality.  I can keep the items in my pantry and can dance the ingredients around in my food processor at the last minute, creating a fun and tasty dip or sauce or spread…you get the idea.

Try this on ciabatta bread with some green olives; stirred into vegetable soup at the last minute to heighten flavor; or simmered with a fillet of salmon or halibut.  Very quick and easy!


1 12-ounce jar roasted red peppers, drained, juices reserved

2 slices of toast, torn into pieces*

1/3 cup walnuts, toasted lightly

2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 juice of one fresh lemon (seeds and all!)

2 teaspoons honey**

1 teaspoon ground cumin

3/4 cup extra-virgin olive oil

Place everything into a food processor, add the reserved red pepper liquid to get the consistency you desire.  For a sauce, use more liquid.  For a dip, use less.

* To make this gluten free, use rice crackers in the place of toast.

** Traditional mahammura calls for pomegranate molasses.  I use honey, as I prefer the taste.


3 thoughts on “Red Pepper Walnut Spread

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