Roasted Red Pepper and Walnut Dip

Name: Roasted Red Pepper and Walnut Dip
Yield: makes 2 1/4 cups
Ingredients: 3 red bell peppers (about 1 pound); 1 whole-wheat pita (6-inch size), toasted; 1 cup water; 1 small garlic clove; 3/4 cup walnut pieces, toasted (page 53), plus more for garnish; 1 1/2 teaspoons paprika, plus more for garnish (optional); 3/4 teaspoon ground cumin; 1 tablespoon balsamic vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons extra-virgin olive oil, plus more for drizzling; Coarse salt and freshly ground pepper

January 26, 2012

This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.

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