Muhammarah (Red Pepper and Walnut Spread)

• 1/2 cup walnuts
• 2 red bell peppers, roasted, peeled and seeded
• 2 Tbs. dry breadcrumbs
• 2 Tbs. olive oil
• 2 Tbs. raspberry vinegar
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt or more to taste
• 1/4 cup chopped parsley, optional

1. Heat nonstick skillet over medium heat.
2. Add walnuts, and cook 3 to 4 minutes, stirring often, or until browned and fragrant.
3. Remove from pan, and cool.
4. Place all ingredients except parsley in bowl of food processor.
5. Puree until smooth.
6. Spoon into small bowl.
7. Sprinkle with parsley, if desired.

walnuts, red bell peppers, breadcrumbs, olive oil, raspberry vinegar, cumin, cayenne pepper, ground black pepper, salt, parsley

Taken from www.vegetariantimes.com/recipe/muhammarah-red-pepper-and-walnut-spread/ (may not work)