Turkish Red Pepper Spread - Muhammara, 4 g carbohydrate; 1 g protein;

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Turkish Red Pepper Spread - Muhammara

1/4 cup chopped walnuts

1 7-ounce jar roasted red peppers, rinsed

1/2 cup fresh breadcrumbs (see Tip)

1 large clove garlic, crushed

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice, or to taste

1 1/2 teaspoons ground cumin

1/4 teaspoon crushed red pepper

Salt

 

 

 

 

 

1. Toast walnuts in a small dry skillet over medium

heat, stirring, until fragrant, 2 to 3 minutes.

Transfer to a small bowl and let cool.

2. Combine all ingredients in a food processor and

process until smooth. Adjust seasoning with more lemon

juice and salt, if desired.

 

Makes about 3/4 cup

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per tablespoon: 41 calories; 3

g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g

carbohydrate; 1 g protein; 1 g fiber; 65 mg sodium; 14

mg potassium.

 

0 Carbohydrate Servings

 

TIP: To make fresh breadcrumbs: Trim crusts from firm

sandwich bread. Tear bread into pieces and process in

a food processor until coarse crumbs form. One slice

of bread makes about 1/3 cup crumbs.

 

Source: EatingWell, May/June 1997

Formatted by Chupa Babi in MC; 07.14.07

 

Enriched with walnuts and olive oil, a jar of roasted

peppers quickly turns into muhammara, a spread from

southeast Turkey. Serve on Toasted Pita Crisps or

crisp sesame crackers.

 

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