Syrian Tangy Red Pepper And Nut Dip - Muhammara - cooking recipe

Ingredients

1/4 cup vegetable oil
1/4 cup pine nuts
1/4 cup sliced almonds
1/2 cup walnuts
1/4 cup unsalted roasted pistachios
1/4 cup unsalted roasted cashews
3 medium red bell peppers, cut into 2-inch pieces (1 pound)
1 medium sweet onion, coarsely chopped
1/3 cup toasted breadcrumbs
1/2 cup extra-virgin olive oil
salt
cayenne pepper

Preparation

In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
and cook over moderately high heat, stirring, until lightly golden, about.
2 minutes. Using a slotted spoon, transfer the nuts to a plate.
Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
minutes. Transfer the walnuts to a food processor and let cool completely.
Add the pistachios and cashews and pulse until the nuts are finely.
chopped. Scrape the finely chopped nuts into a medium bowl.
Add the bell peppers and onion to the food processor and pulse until.
finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
to extract as much liquid as possible. Add the mixture to the chopped.
nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
with salt and cayenne and serve.
Serve With Warm pita.