Roasted Red Pepper Dip (Muhammara)

Ingredients

• 6 ounces roasted red peppers (See note below for roasting instructions).

• 1 single roasted calabrian pepper for heat (optional)

• 1 clove peeled garlic

• 2 teaspoons lemon juice

• 1 teaspoon cumin

• 1 teaspoon salt

• 2 teaspoons TAO Pomegranate Balsamic Vinegar

• 1/2 teaspoon chili flakes

• 4 tablespoons panko

• 1 cup walnuts, dry roasted

• 4 tablespoons TAO Extra Virgin Olive Oil or TAO Garlic Infused Olive Oil

• 3/4 cup filtered water

Directions

1. Place all ingredients into a food processor and combine. 

2. Add additional water to help extend and modify the texture as desired. 

Note: To roast red peppers for this recipe, coat them in olive oil and salt. On a grill, or over an open flame, roast the oiled, salted peppers until their skin turns black.  Place hot peppers in a sturdy plastic storage bag or place them in a bowl and cover them with plastic wrap to sweat them until they are cool enough to handle.  Remove and discard the skin and seeds.