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.
