2 - roasted red peppers, drained
3/4 C walnuts
1 - clove garlic, halved
3 T olive oil
2 T fresh lemon juice
1/2 t hot red pepper flakes
1/2 t ground cumin
0 - salt to taste
1 T fresh parsley, minced
Combine the roasted peppers, walnuts, and garlic in a food processor and process until smooth. Add the olive oil, lemon juice, hot red pepper flakes, cumin, and salt to taste, and process until smooth and creamy. Transfer to a small bowl and sprinkle with parsley. Refrigerate until ready to serve.
From Vegan Fire and Spice
Time-consuming if you roast the red peppers yourself. I'm just sure I've tasted better red pepper/walnut dip than this . . . Muhmarra is what the stuff is called on the internet, and I'll try some other recipes, though this isn't terrible.
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