Smokey BBQ Walnut & Almond Muhammara


From the Clif Family Kitchen Recipe by Executive Chef John McConnell

Smokey BBQ Walnut & Almond Muhammara

Our spin on a classic red pepper spread originating from Aleppo, Syria. This dish is popular in Levantine and Turkish cuisines and is great served as a dip with pita bread or chips, spread on sandwiches, or as a tasty marinade for grilled chicken.

Yield: 2 cups

1 red bell pepper, roasted, steamed and peeled
¼ cup red onion, coarsely chopped
¼ tsp. garlic, finely minced
1 ¼ tsp. lemon juice
½ tsp. coriander, toasted and ground
1 ¼ tsp. cumin, toasted and ground
1 ¼ tsp. kosher salt
½ tsp. sambal or sriracha
1 Tbsp. honey
6-7 Tbsp. extra virgin olive oil
4 oz Clif Family Organic Barbequed Walnuts & Almonds
2 Tbsp. cooked chickpeas

Grill pepper or place directly on the gas burner to char the outside of the pepper on all sides. Transfer to a mixing bowl or container with a lid to allow the pepper to steam and soften, about 10-15 minutes. Peel the charred exterior away and set the pepper aside with any liquid that has formed.

In a food processor add all ingredients and puree until a fine paste has formed. If the mixture is too loose, add some cooked chickpeas as a binder to bring together. Puree in the food processor to incorporate the chickpeas. Once everything is pureed, scoop into a large mixing bowl and adjust seasonings to taste.

Pair with a glass of Clif Family Croquet Vineyard Howell Mountain Cabernet Sauvignon.