There are times when you need something that can be made in a pinch. Takes less than 5 minutes? Great. One dirty dish? Perfect. Transfers well cold or at room temp? The best. Although we threw this one together over a month ago, we recently remade it and figured it was worth sharing. There’s a little place called the Hollywood Bowl here in Los Angeles, and Adele headlined a show at the magical outdoor venue. The other two guests on the bill included Janelle Monae and Chaka Kahn. A night of divas indeed! Other than the fact that you can see some of the biggest names in entertainment at the Bowl, another fun factor is the opportunity to picnic in the fresh air. We needed something fast and easy to whip up for the evening’s meal and music. Having been charged with bringing cheese, crackers, veggies and dip, we were on a mission to do something other than the typical ranch or blue cheese. It’s now on the list of dips to make when we’re in a pinch!
The craving for a sweet pepper and nut dip originated after having a harissa-inspired sauce using almonds and roasted peppers. It was absolutely the best thing in the universe. We had roasted peppers and walnuts, so we poked around for ways to make a dip with the supplies on hand. We stumbled across a version of the Middle Eastern muhammara, and away we went. Pull out your crudité, pitas, grilled chicken, pasta, whatever! Spread this stuff on there, and tell us your world hasn’t been rocked.
Muhammara – Serves 8 (adapted from Ellie Kreiger)
18 ounces roasted red and yellow peppers, drained
3/4 cup walnut halves, toasted
3 tablespoons bread crumbs
1 teaspoon pomegranate molasses
Zest and juice of 1 lemon
3 cloves garlic, roughly chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 tablespoons olive oil
1. Put garlic and walnuts in a food processor and blend until crumbly. Add roasted peppers and bread crumbs and blend until mixture forms a paste.
2. Add spices, lemon zest and juice and pomegranate molasses and blend until incorporated.
3. Drizzle in olive oil until smooth, adding more if necessary to reach desired consistency. Salt to taste.
Click HERE for the printable recipe.