Roasted Red Pepper and Walnut Dip
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
This riff on muhammarra, a spicy Syrian red-pepper dip, is exotic (and wildly addictive) yet a breeze to prepare.
- 2 (7-ounce) jars roasted red peppers
- 3 slices firm white sandwich bread
- 1 1/2 teaspoons salt
- 5 garlic cloves
- 2/3 cup walnuts, toasted
- 3 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon hot red chile flakes
- 1 teaspoon sugar
- 1/4 cup extra virgin olive oil
- Accompaniment: pita chips or crackers
- Place peppers in a large sieve and rinse and drain well. Pat dry between paper towels.
- Tear up bread and transfer to the bowl of a food processor and pulse to form fine crumbs (about 1 3/4 cups). Transfer to a small bowl.
- Add 1 1/2 teaspoons salt to food processor. With machine running, drop garlic into processor until very finely chopped. Add bread crumbs, peppers, walnuts, lemon juice, cumin, chile flakes, and sugar, then run machine to form a chunky puree. With machine running, add oil in a steady stream until incorporated. Season with salt to taste. Serve immediately or chill, covered, until ready to serve.
- Make ahead: Dip can be made up to 2 days ahead and kept covered and chilled.