Name: Roasted Red Bell Pepper and Walnut Dip (Muhammara)
Total time: PLACEHOLDER
Ingredients: 1 cup roasted red bell peppers, chopped coarse; 1/2 cup walnuts, toasted; 1/3 cup cracker crumbs; 3 scallions, chopped coarse; 1/4 cup extra-virgin olive oil; 4 1/2 teaspoons pomegranate molasses; 4 teaspoons lemon juice; 1 1/2 teaspoons paprika; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper

Why This Recipe Works

Home-roasted red peppers gave our muhammara a sweet, smoky depth and velvety texture. Cracker crumbs absorbed extra juices, so the dip wasn’t runny. Walnuts added a creamy richness, which was offset by the tartness of pomegranate molasses and lemon in this vibrant alternative to hummus.

Before You Begin

We prefer red bell peppers in this dip. Any type of lean cracker may be used for the crumbs. Crush the crackers in a zipper-lock bag with a rolling pin. Serve with pita bread, homemade pita chips, or crudités or use as a sandwich spread.

Instructions

Process all ingredients in food processor until uniform coarse puree forms, about 15 seconds, scraping down sides of bowl halfway through processing. Transfer to bowl and serve. (Dip can be refrigerated for up to 3 days.)