Muhammara (Roasted Red Pepper Dip)

I came across this recipe while reading food blogs (no surprise there). I can't remember the exact place where I found it, but I found a similar recipe on the The Bojon Gourmet. We spread this dip on eggplant, bagels, jalapeno bread, etc. There are endless ways to consume it and it has such a unique flavor.

3 roasted red peppers

1 hot pepper, seeds removed (I used a Ho Chi Minh pepper and my hands are still burning)

1/2 cup lightly toasted walnuts
1 scant cup breadcrumbs
4 cloves garlic
2 tbsp maple syrup
2 tbsp fresh lemon juice
1 tsp ground cumin
1 pinch cayenne powder
1 tsp za'atar
1/2 tsp salt
1/2 cup extra virgin olive oil

To roast your own red peppers: Halve the peppers and remove the seeds. Place the peppers, cut side down, on a greased baking sheet. Bake at 400 degrees for about 15-20 minutes until the peel is blackened and the peppers are softened. After they are done baking, place them immediately into a ceramic bowl and cover tightly with plastic wrap or aluminum foil. In about 5-10 minutes when the peppers are cool enough to handle, pull off the thin, papery peel. (Directions courtesy of Laura who taught Brit and me how to do this)

To make the dip: Place all ingredients except olive oil in a food processor and process until smooth. Then add the olive oil slowly until you reach the desired consistency.

This is my breakfast of a bagel, some muhammara, a fried egg, and some jalapeno hot sauce (while reading Game of Thrones).