Tangy Red Pepper & Nut Dip
The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet.
Servings
3cups
Servings
3cups
Ingredients
  • 1/4cup vegetable oil
  • 1/4cup pine nuts
  • 1/4cup sliced almonds
  • 1/2cup walnuts
  • 1/4cup unsalted roasted pistachios
  • 1/4cup unsalted roasted cashews
  • 3 medium red bell pepperscut into 2-inch pieces
  • 1 medium sweet onioncoarsely chopped
  • 1/3cup toasted bread crumbs
  • 1/2cup extra virgin olive oil
Instructions
  1. In a small skillet, heat the vegetable oil. Add the pine nuts and almonds and cook over moderately high heat, stirring, until lightly golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
  2. Add the walnuts to the skillet and cook, stirring, until toasted, about 3 minutes. Transfer the walnuts to a food processor and let cool completely. Add the pistachios and cashews and pulse until the nuts are finely chopped. Scrape the finely chopped nuts into a medium bowl.
  3. Add the bell peppers and onion to the food processor and pulse until finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press to extract as much liquid as possible. Add the mixture to the chopped nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season with salt and cayenne and serve.
  4. SERVE WITH Warm pita.