Muhammara

There is only so much hummus a girl can eat, and believe me, I can eat hummus morning, noon and night.  Lately, though, I decided to explore other dips and spreads.  I had seen several muhammara recipes but ended up using the one in The Vegan Table, which I bought a few months ago and am really liking.  This dip was delicious and very versatile.  And be sure to check out Shan’s blog to see what other bloggers are cooking up for What’s Cooking Wednesday!

Muhammara
From The Vegan Table
Makes about 2 cups

2 to 3 whole roasted peppers (from jar or roasted yourself, see Notes)
2/3 cup bread crumbs (I used gluten-free bread, but any bread should work. See notes)
1 cup walnuts, toasted (this takes about 2-5 minutes in a dry skillet)
4 large garlic cloves
1/2 teaspoon salt

2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or more for added spice)

In a food processor, combine the ingredients and process until you have a chunky dip. Taste, and add more spice or salt as necessary. You can garnish with walnuts or pine nuts, and dip all sorts of veggies and crackers and pita into it.  I also used the muhammara to top some baked sole, which was delicious.

Notes: To make your own bread crumbs: Place some bread (stale bread works great) in the oven until it’s crispy but not really browned – at 300 degrees). Let it cool, then add it to your food processor until it is reduced to crumbs.  To roast your own pepper: Heat the oven to 525 degrees (or use your broiler if you have one). Place peppers on an oiled cookie sheet. Roast on the highest rack for about 30 minutes or until they turn completely black. It’s not necessary to turn them. Remove them from the oven, and put them in a paper bag right away. Let them cool before handling them. The blackened skin will then just peel off after only about 10 minutes in the bag. Roasting peppers over an open flame is also a great way to do it (and you don’t need any oil). Use your gas range or grill. Use tongs and just turn over an open flame for about 10 minutes until charred. Proceed as above.