Roasted Red Pepper and Walnut Dip
INGREDIENTS
Makes 4 to 6 servings
- 2 red peppers (or 3/4 cup jarred roasted red peppers)
- 1/2 cup walnuts, toasted and cooled
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- Juice of ½ lemon (about 2 tablespoons)
- 1 tablespoon honey (or vegan alternative)
- 1 teaspoon cumin
- 2 teaspoons balsamic vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- 4 tablespoons extra virgin olive oil
- ¼ cup fine bread crumbs
- Freshly ground pepper, to taste
- Toasted pita, for serving
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Recipe by Anna Watson Carl
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DIRECTIONS
SHOW STEP-BY-STEP INSTRUCTIONS
I am OBSESSED with this dip. It’s inspired by a Middle Eastern dip called Muharrama that I tasted at a restaurant and was determined to recreate at home. It’s delicious as a dip for pita or raw veggies, as a topping on salads or grain bowls, a spread for sandwiches, with chicken or fish and so many other things. The authentic version has several ingredients that I had to specially order (like pomegranate molasses, sumac, and Aleppo pepper) so I created a version that tastes similar and uses ingredients that I already had on hand. Feel free to use jarred peppers if you don't want to roast your own, and if you're gluten-free eliminate the breadcrumbs and add in extra walnuts.
Roast the peppers over a gas burner on high heat – directly in the flame – turning with tongs, until each side is blackened and blistered. (If you don’t have a gas stove, you can broil them on a baking sheet in the oven, turning as each side is blistered). Transfer the peppers to a bowl and cover with plastic wrap to steam for 15 minutes. When cool enough to touch, peel the skins off carefully, discarding the skins, stems, and seeds. (You can rinse them under cool water to make the process easier.)
Place all of the ingredients minus the bread crumbs in a blender and pulse until combined, but still slightly chunky. Pulse in the bread crumbs and season with pepper and additional salt if you like. (Add in an extra tablespoon of olive oil if it looks too thick.) Store in the fridge for up to 1 week.
