Tangy Red Pepper and Nut Dip (Muhammara)

Photo by Lucy Schaeffer

from Food and Wine Magazine, May 2009

adapted by Kay Frank and Kathy Lindenbaum

makes 3 cups

1/4 cup vegetable oil

1/4 cup pine nuts

1/4 cup sliced almonds

1/4 cup walnuts

1 small sweet onion, finely chopped

1/4 cup unsalted roasted pistachios

1/4 cup unsalted roasted cashews

1 pound (about 3 medium) red bell peppers cut into 2-inch pieces

1/3 cup toasted bread crumbs, finely chopped

1/4 to 1/2 cup extra-virgin olive oil

salt and Cayenne pepper to taste

In a small skillet, heat the vegetable oil. Add pine nuts and almonds and cook over moderately high heat, stirring constantly, until lightly golden, about 2 minutes. Using a slotted spoon, transfer the nuts to paper towels. Add walnuts to the skillet and cook, stirring until toasted, about 3 minutes. Place on paper towels and let cool completely. Add onion to the skillet and sauté until the pieces are soft and starting to caramelize. Place the walnuts, pistachios and cashews in a food processor and pulse until nuts are finely chopped. Scrape into a medium-sized bowl. Add onion and peppers to the food processor and pulse until finely chopped. Press the mixture into a sieve to remove as much liquid as possible. Then add it to the chopped nuts. Stir in the pine nuts, almonds, bread crumbs and enough olive oil to get the consistency you desire. Season liberally with salt and Cayenne pepper.

Serve with warm pita bread or with jicama rounds for dipping.

Muhammara is a classic Syrian pepper and nut dip that usually includes pomegranate syrup, but this is a more bright-flavored version. If it’s not spicy enough for your taste, you could add Harissa for a more piquant flavor. 

To make this easier, you could use the food processor to mix everything, resulting in a dip that holds together better, but be careful not to turn it mushy. Or you could use more of some of the nuts if you don’t want the hassle of purchasing 5 different varieties. Just be sure you use 1 1/4 cups of nuts in total.