Whipped Muhammara Dip

walnut pepper dip

Makes 1-1/4 cups

If you’ve never tried this Middle Eastern roasted red pepper and walnut dip, you’re in for a treat. In this lighter take on the traditional recipe, we’ve swapped in balsamic vinegar for pomegranate molasses and extra walnuts for breadcrumbs. Instead of a grainy texture, we’ve pureed the mixture for a smooth consistency. Serve with crudités or warm whole-wheat pita. 

In a blender or food processor, puree ingredients until smooth, about one minute. (If you’d prefer a grainier texture, process by pulsing.) Scrape into a bowl.