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.

Steps

1. Put the walnuts, cumin, paprika, salt, pepper, and chile flakes in the bowl of a food processor and pulse until the walnuts are finely ground. Cut the bell peppers into several smaller pieces, then add them to the food processor along with the garlic, olive oil, and lemon juice, and blitz until smooth.
2. Serve in a small bowl, with the pita triangles, bread, or crackers on the side for dipping.