Muhammara Inspired Roasted Red Pepper & Walnut Dip

This dip is so incredibly flavorful and, can be served as an appetizer with pita chips or pita, and is also also fabulous to serve with grilled meats, like our Mediterranean chicken kebabs (recipe coming tomorrrow!), with steak, or to top roasted fish. This beautiful dip was the perfect addition to our mediteranian inspired lunch💫💫

1 16 oz jar fire roasted red peppers, drained

1 cup toasted walnuts (if you can’t find toasted, and yours are raw and follow the steps below), saving a few pieces for garnish

2 garlic cloves

1 Tablespoon cumin

1 teaspoon kosher salt

1/2 teaspoon Aleppo pepper, plus more to garnish

1/4 cup fresh squeezed lemon juice

1/2 cup extra virgin olive oil, plus more for drizzling

To toast your walnuts: Warm 2 tablespoons of olive oil in a skillet over medium heat. Add walnuts and 1/2 teaspoon kosher salt. Toast for 5-10 minutes, stirring frequently.

Add all ingredients to a food processor and whiz together together for about 15 seconds until welcome combined, but still textured.

To serve, spread into a wide shallow bowl. Top with additional olive oil, allepo pepper and walnut crumbles. Enjoy!