Roasted Red Pepper Dip

Traditionally called Muhammara (from America's Test Kitchen Cookbook)

YOU WILL LOVE THIS, I promise.

1 cup walnuts

12 ounces jarred roasted red peppers, drained, rinsed, and patted dry with paper towels

 ¼ cup coarsely ground plain wheat crackers (or gluten free bread if need be)

3 tablespoons fresh lemon juice

1 tablespoon mild molasses

1 teaspoon honey

½ teaspoon ground cumin

¾ teaspoon salt

2 tablespoon extra-virgin olive oil

1. Place the walnuts in a medium skillet over medium heat and toast, shaking the pan occasionally to turn the nuts, until they are fragrant, about 5 minutes. (Watch them carefully as they burn easily!) Cool the nuts on a plate. Or you can just throw them in your toaster oven, which is what I do.

2. Process the toasted walnuts with the remaining ingredients in a food processor until smooth. Transfer the mixture to a serving bowl, cover with a plastic wrap, and chill until the flavors meld, at least 30 minutes. (The spread can be refrigerated up to four days).

** This roasted red pepper dip is traditionally served with romaine lettuce leaves, which are used to scoop up the dip. It’s also very good with flatbread, pita, or baguette slices.