|Photo: Mouhamara Recipe|
3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin
Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.
In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.
Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.
In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.
Add remaining ingredients and blend, adding olive oil as needed.
Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.
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