Muhammara (Spicy Walnut, Red Pepper Dip)

1. Heat the oil in a deep frying pan and gently cook the onions until soft and golden.

2. Add the remaining ingredients and salt to taste.

3. Continue to cook gently on a low heat for about 10-15 minutes until the ingredients are well blended and thickened.

4. Remove from the heat.

5. To serve: tip the muhammara in a bowl and garnish with pine nuts.

6. Muhammara is eaten as a dip.

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Nutrient	Quantity
Total fats	159.1652 g
Protein	16.9384 g
Carbohydrates	34.9963 g
Energy	1598.6997 kCal
Fatty acids, total saturated 18:3 undifferentiated	8.0548 g
Water	333.3532 g
Aspartic acid	0.6038 g
Calcium, Ca	159.8581 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0341 g
Lutein + zeaxanthin	1324.4956 g
Fiber, total dietary	8.1861 g
Fatty acids, total saturated 22:0	0.1134 g
Carotene, beta	1801.338 g
Niacin	2.0937 mg
Vitamin A, RAE	186.1524 g
Arginine	0.5999 g
Riboflavin	0.2773 mg
Tocopherol, beta	0.1129 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0402 g
Fatty acids, total saturated 20:1	0.6049 g
Glutamic acid	1.2344 g
Sodium, Na	58.2478 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1023 g
Total lipid (fat)	159.1652 g
Manganese, Mn	1.2738 mg
Fructose	4.5902 g
Proline	0.255 g
Fatty acids, total saturated 16:0	14.6392 g
Sucrose	3.5142 g
Choline, total	65.4629 mg
Sugars, total	14.7426 g
Serine	0.1817 g
Fatty acids, total saturated 18:0	3.1729 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.6219 mg
Selenium, Se	11.6299 g
Ash	2.582 g
Fatty acids, total saturated 18:1 undifferentiated	75.1869 g
Pantothenic acid	0.597 mg
Phenylalanine	0.1676 g
Beta-sitosterol	11.1375 mg
Copper, Cu	0.4318 mg
Betaine	0.9176 mg
Thiamin	0.2714 mg
Retinol	17 g
Methionine	0.0427 g
Iron, Fe	3.9423 mg
Carbohydrate, by difference	34.9963 g
Phosphorus, P	266.6663 mg
Folate, total	76.2327 g
Tocopherol, gamma	1.8538 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.171 g
Cholesterol	28.3333 mg
Valine	0.1788 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0298 g
Fatty acids, total saturated 18:2 undifferentiated	48.7653 g
Glycine	0.1936 g
Carotene, alpha	41.585 g
Glucose (dextrose)	6.4887 g
Fatty acids, total saturated 14:0	0.0257 g
Zinc, Zn	1.9637 mg
Isoleucine	0.1313 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	56.952 g
Tocotrienol, gamma	0.0643 mg
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.2295 g
Tocotrienol, alpha	0.3966 mg
Vitamin A, IU	3446.2025 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	76.2327 g
Tryptophan	0.0594 g
Vitamin C, total ascorbic acid	28.3094 mg
Phytosterols	363.7371 mg
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	0.109 g
Fatty acids, total saturated 20:0	0.3578 g
Campesterol	1.6875 mg
Starch	0.1207 g
Tyrosine	0.1148 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	71.1826 g
Fatty acids, total saturated	18.4026 g
Histidine	0.0919 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0044 g
Fatty acids, total monounsaturated	77.0668 g
Threonine	0.134 g
Folate, food	76.2327 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	421.898 g
Vitamin E (alpha-tocopherol)	15.0463 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	77.8146 mg
Lysine	0.2201 g
Potassium, K	816.1645 mg
Cystine	0.054 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	6 tablespoons	716.04	0	81
Onion	2	128	29.888	0.32
Paprika	1 tablespoon	19.176	3.6713	0.8765
Red bell pepper	1	50.4333	0	0.2833
cumin	1 pinch	0.4922	0.0581	0.0292
walnut	2.5 ounces	626.5238	0	70.8737
red chili pepper	1	1.25	0.2753	0.0138
breadcrumb	2 ounces	50.4333	0	0.2833
pine nut	1 tablespoon	56.7844	1.1036	5.7687