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.

　　

Ingredients

makes 2 1/4 cups

　　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

　　

Step 1

Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over. (Or place peppers under the broiler, turning often, until skin has charred.) Transfer peppers to a bowl and cover with plastic wrap. Let steam 15 minutes. Using paper towels, rub off skins, then remove stems, seeds, and ribs.

　　

Step 2

Break toasted pita bread into 2-inch pieces; place in a bowl and add the water. Let soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.

　　

Step 3

Process garlic and walnuts in a food processor until finely ground, about 10 seconds. Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper. Pulse until combined.

　　

Step 4

Transfer dip to a bowl; cover with plastic wrap. Refrigerate at least 1 hour, or up to overnight. Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.

　　

Nutrition Information

Step 5

(Per 1/4-cup serving)

　　

Step 6

Calories: 111

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Unsaturated Fat: 7.3g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Carbohydrates: 7.6g

　　

Step 11

Protein: 2.7g

　　

Step 12

Sodium: 118mg

　　

Step 13

Fiber: 1.8g

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