Muhammara

• 3 red bell peppers
• 1 medium yellow onion, diced
• 1/2 cup olive oil
• 1/2 cup bulgur wheat, fine
• 3/4 cup walnuts, crushed
• 1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
• 1/4 teaspoon cumin

1. Preheat oven to 350F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning about every 4 minutes.
2. In the meantime, place bulgur in food processor and add 2 tablespoons of cold water.
3. Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to bulgur mixture in food processor.
4. Saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to for a dip consistency.
5. Add remaining ingredients and blend, adding olive oil as needed.

red bell peppers, yellow onion, olive oil, bulgur wheat, walnuts, chili powder, cumin

Taken from www.epicurious.com/recipes/member/views/muhammara-1219280 (may not work)