Edible Monterey Bay

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Muhammara: Turkish Walnut Pepper Dip

Use walnut meal left from making walnut milk to make walnut meal pâté, by folding in minced olives of any variety, sundried tomato pieces, fresh herbs like parsley, basil or thyme, juice and zest of a lemon, and salt and garlic, to taste.

Try making muhammara, a Turkish walnut pepper dip, by adding roasted red peppers.

Blend the walnut meal with three, roasted and peeled red bell peppers, 3/4 cup olive oil, 4 raw garlic cloves, the juice and zest of one lemon, 1½ teaspoons paprika, ½ teaspoon cumin and 2 tablespoons of pomegranate molasses (this is optional; if you don’t have it, just leave it out).

Pulse in the blender until creamy, add salt and pepper, to taste.

Great with warm bread, as a sandwich spread or on top of steamed veggies.

About the author

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Jamie Collins is the owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets.