Syrian Tangy Red Pepper And Nut Dip - Muhammara

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup pine nuts
• 1/4 cup sliced almonds
• 1/2 cup walnuts
• 1/4 cup unsalted roasted pistachios
• 1/4 cup unsalted roasted cashews
• 3 medium red bell peppers, cut into 2-inch pieces (1 pound)
• 1 medium sweet onion, coarsely chopped
• 1/3 cup toasted breadcrumbs
• 1/2 cup extra-virgin olive oil
• salt
• cayenne pepper

Recipe

• 1 in a small skillet, heat the vegetable oil. add the pine nuts and almonds.
• 2 and cook over moderately high heat, stirring, until lightly golden, about.
• 3 2 minutes. using a slotted spoon, transfer the nuts to a plate.
• 4 add the walnuts to the skillet and cook, stirring, until toasted, about 3.
• 5 minutes. transfer the walnuts to a food processor and let cool completely.
• 6 add the pistachios and cashews and pulse until the nuts are finely.
• 7 chopped. scrape the finely chopped nuts into a medium bowl.
• 8 add the bell peppers and onion to the food processor and pulse until.
• 9 finely chopped. transfer the pepper mixture to a fine-mesh sieve and press.
• 10 to extract as much liquid as possible. add the mixture to the chopped.
• 11 nuts. stir in the pine nuts, almonds, bread crumbs and olive oil. season.
• 12 with salt and cayenne and serve.
• 13 serve with warm pita.