Roasted Red Bell Pepper and Walnut Dip (Muhammara)

Name: Roasted Red Bell Pepper and Walnut Dip (Muhammara)
Yield: Serves 24 (Makes 1 1/2 cups)
Ingredients: 1 cup roasted, red bell peppers, chopped coarse; 1/2 cup, walnuts, toasted; 1/3 cup, cracker crumbs; 3 , scallions, chopped coarse; 1/4 cup, extra-virgin olive oil; 4 1/2 teaspoons pomegranate, molasses; 4 teaspoons, lemon juice; 1 1/2 teaspoons, paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, salt; 1/8 teaspoon, cayenne pepper

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Appears in Cook's Illustrated July/August 2017

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Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

SERVES24 (Makes 1 1/2 cups)

Roasted Red Bell Pepper and Walnut Dip (Muhammara)

WHY THIS RECIPE WORKS

Home-roasted red peppers gave our muhammara a sweet, smoky depth and velvety texture. Cracker crumbs absorbed extra juices, so the dip wasn’t runny. Walnuts added a creamy richness, which was offset by the tartness of pomegranate molasses a...

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