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Recipe

Muhammara: hot pepper dip

10 min • 4 to 6 servings •
David
Bowl of homemade red pepper pesto on a countertop, with olive oil, garlic, and walnuts in the background.

I think it’s important to choose your friends well.

My father taught me from a young age that you need to look for certain qualities in friends: honesty, integrity, sense of humor, intelligence, reliability, etc.

Pah! What a load of stuff and piffle.

As far as I am concerned, if they can cook, they’re in. If they can cook really well, they’re life-long friends.

Here’s a great recipe passed to me from one of my life-long friends.

Ready

  • 7-ounce jar roasted red peppers, drained
  • 1 chipotle pepper
  • 2-3 garlic cloves
  • 1 Tbs lemon juice
  • 2 Tbs (or slightly more) pomegranate molasses
  • 1 Tbs ground cumin
  • ½ cup (or slightly more) extra-virgin olive oil
  • ½-1 cup walnuts

    • Set

  • Blender
  • Bowl

    • Go!

  • Combine all the ingredients (holding back half of your walnuts) and place the lot in the blender.
  • Once it is mostly blended, add the rest of the walnuts and pulse a few times so as to only partially break them up (adds a lovely texture to the finished dish).

    • Recommendations

    Serve it with flat breads of your choice (and napkins!).

    chipotle Middle Eastern peppers

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