Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 Roasted Red Pepper and Hazelnut Dip 1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained 1 cup coarse fresh bread crumbs, (preferably from a baguette) 1 small garlic clove 1/4 teaspoon cumin 1/4 cup hazelnut oil, or walnut oil 1/2 t. salt 1/4 t. pepper Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running. Makes about 1 1/2 cups Author: Last Touch, Shelley Wiseman Source: Gourmet, October 2007 Formatted by Chupa Babi: 06.20.08 ChupaNote: I used prepared roasted minced garlic. Doubled the garlic, cumin, and pepper. Used Aleppo red pepper. Used only a pinch of salt. Added a squeeze of lemon. A quicky version of Turkish muhammara. Makes a good sandwich spread or thin it with veg broth/stock for a pasta sauce. Panko works fine for the bread crumbs. ----- Quote Link to comment Share on other sites More sharing options...
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