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.