I know, I know, it’s getting a little awkward so let’s talk about the elephant in the room. I’ve got a thing for roasted red peppers in a major way and this Red Pepper Sambal Muhammara Dip is why. I’m not sure why but muhammara has taken backseat to hummus in terms of Middle Eastern dips and I think it’s high time we change that. I like a good deal of spice, so I added sambal paste to mine for a little heat, a little sweet…all in all, it’s pretty perfect.
Combine all ingredients in a food processor and pulse to an even but chunky consistency. As desired, mix in warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. Season with salt and pepper as desired. Serve with a drizzle of oil and your favorite crackers and crudites.
Use gluten free breadcrumbs to make this gluten free.
Food styling and photography by Aida Mollenkamp