Muhammara

Way way back almost a year ago I got a promotion at work and D took me out for fancy drinks at a place called Abby Park.  We got a Mediterranean plate that had hummus, babganoush, feta, olives and some strange thing we had never heard of called muhammara.  We had no Idea what it was but it was friggin tasty.  As soon as I got home I googled it.  It is a red pepper based dip.   I bookmarked a recipe and then forgot all about it.  I recently found another recipe in Cooking Light and finally made it.  It tasted just like I remember even though I screwed up and forgot the olive oil.  Here is my version of the recipe!

Cut peppers in half, put on a foil lined baking sheet in the broiler for 20 minutes

Take peppers off the sheet and put them in a zip lock for 20 minutes.
This helps make the skins easier to remove. 
Peel all the skin off the peppers.

Toast the walnuts in the oven for 5 minutes at 350.
Watch them carefully I burnt my first batch.

Add all ingredients to the food processor except 2 pepper halves and 1 tbsp of walnuts.

Pulse until smooth add the rest of the pepper's and walnuts and pulse quickly so there are some chunks.

MMM.  Delish with pita or baby carrots.
It also makes a great spread for sandwiches.

Ingredients

3 Bell Peppers

1/4 Cup of Chopped Walnuts

1/4 Dried Breadcrumbs

2 Tbsp Tomato Paste

1 Tsp Ground Cumin

1 Tsp Honey

1/2 Tsp Salt

1/4 Tsp Red Pepper Flakes

1/8 Tsp Ground Cinnamon

1 Garlic Clove

4 - 1/2  Cup Servings

WW PointsPlus: 3