Muhammara: Syrian Dip with Roasted Red Peppers and Walnuts

Ingredients

• 2 cup Roasted red peppers (Jarred, drained but not rinsed; estimated amount because the transcript does not specify it.)
• 1 cup Walnuts (The amount indicated in the transcript.)
• 0.5 cup Breadcrumbs (Estimated amount; the transcript indicates that they are added and toasted with the walnuts but does not provide a measurement.)

Steps

1. 1

   Drain the jarred roasted red peppers. Do not rinse them, as the water may dilute the dip. Set aside.

2. 2

   Heat a dry skillet over medium heat for a couple of minutes.

3. 3

   Add the walnuts to the hot skillet.

4. 4

   Add the breadcrumbs. Toast the walnuts and breadcrumbs, stirring fairly frequently to prevent them from burning, especially since they have different sizes and shapes.

5. 5

   If the toasting is too uneven, reduce the heat. Continue until the breadcrumbs and walnuts become lightly golden or brown and smell toasted.

6. 6

   Combine the drained peppers with the toasted walnuts and breadcrumbs, then continue with the blending and the other seasonings from the complete recipe. The provided transcript ends before specifying those ingredients and steps.

Notes

The transcript is incomplete: it does not provide the amounts of peppers or breadcrumbs or the seasonings, and it does not include the final blending instructions. The author mentions that the peppers can also be roasted from scratch, but refers to the blog instructions, which are not available in the provided source. Jarred peppers make the preparation take 15 minutes or less.

Nutrition per serving

• dip
• snack
• vegetarian
• vegan
• dairy-free
• no-oven cooking
• Syrian cuisine
• quick