Roasted Red Pepper and Walnut Dip
This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.
Recipe information
Yield
makes 2 1/4 cups
Ingredients
Preparation
Step 1
Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over. (Or place peppers under the broiler, turning often, until skin has charred.) Transfer peppers to a bowl and cover with plastic wrap. Let steam 15 minutes. Using paper towels, rub off skins, then remove stems, seeds, and ribs.
Step 2
Break toasted pita bread into 2-inch pieces; place in a bowl and add the water. Let soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
Step 3
Process garlic and walnuts in a food processor until finely ground, about 10 seconds. Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper. Pulse until combined.
Step 4
Transfer dip to a bowl; cover with plastic wrap. Refrigerate at least 1 hour, or up to overnight. Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.
Nutrition Information
Step 5
(Per 1/4-cup serving)
Step 6
Calories: 111
Step 7
Saturated Fat: 1g
Step 8
Unsaturated Fat: 7.3g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrates: 7.6g
Step 11
Protein: 2.7g
Step 12
Sodium: 118mg
Step 13
Fiber: 1.8g
