A popular Middle Eastern appetizer dip, muhammara always includes walnuts and red peppers, although the other ingredients can vary, from breadcrumbs (to thicken the dip) to pomegranate molasses (for a distinctive tangy sweetness).
This super-fast version, adapted from a Sunset magazine recipe, is less spicy than some, so feel free to up the heat if you prefer. Serve it as an appetizer dip, a sandwich spread, or a sauce for grilled kebabs.
| ||2 || cups shelled walnuts |
| ||1 || tsp. ground cumin |
| ||1 || tsp. paprika |
| ||1 || tsp. salt |
| ||1 || tsp. freshly ground black pepper |
| ||½ || tsp. dried red chile flakes |
| ||½ || tsp. sugar |
| ||1 || jar (about 16 oz.) roasted red bell peppers, drained (about 12 to 13 oz. net weight after draining) |
| ||4 || garlic cloves, minced (see Note) |
| ||2 || Tbsp. extra-virgin olive oil |
| ||1 || Tbsp. freshly squeezed lemon juice |
| ||~ || Warm pita triangles, baguette slices, or crackers, for serving (optional) |
If you have roasted garlic on hand, squeeze several soft cloves into the dip instead of using fresh garlic.