Oil-Free Smoky Muhammara Sauce
This is one of those sauces that goes with everything, and I mean everything. Brush this Syrian red pepper and walnut sauce on vegetable kabobs, stir into grains or pasta, spread it on bread, crackers or toasted pita triangles, use it as a dip with fresh veggies.
Ingredients
6 large red bell peppers, roasted, peeled and seeded
2 garlic cloves, chopped
1 cup raw walnuts, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup balsamic vinegar
1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp dried crushed red pepper (more or less depending on your taste for spicy)
Instructions
Preheat oven to 450 F.
Place the whole bell peppers directly on a parchment paper lined baking sheet and roast for 25 minutes, turning after 15 minutes so that the peppers are lightly charred on each side.
Place the peppers in a large bowl and cover with a towel to allow them to steam for at least 10 minutes. This will help the skin soften so it’s easier to peel.
Once cool, core, remove skin and the seeds of the peppers. Roughly chop and set aside.
To the bowl of a food processor add the walnuts, garlic, lemon juice, balsamic, cumin, smoked paprika and crushed red pepper. Pulse 8-10 times to combine. Add in the roasted red peppers and pulse a few more times. You can process until you have a creamy consistency OR leave it a little chunky, it’s up to you. Taste and adjust seasoning to your preference; more lemon for more acidity, crushed red pepper for spice, or balsamic for depth.
Store covered in the refrigerator for up to 4 days.
