Tangy Red-Pepper-and-Nut Dip
Recipe from Food & Wine

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.


Tangy Red-Pepper-and-Nut Dip
Lucy Schaeffer

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Servings: Makes 3 cups
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Healthy Snacks, Middle Eastern Cuisine, Nuts, Nuts and Seeds, Vegetarian
 
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Ingredients
  • 1/4  cup
    vegetable oil
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  • 1/4  cup
    pine nuts
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  • 1/4  cup
    sliced almonds
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  • 1/2  cup
    walnuts
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  • 1/4  cup
    unsalted roasted pistachios
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  • 1/4  cup
    unsalted roasted cashews
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  • 3 
    medium red bell peppers, cut into 2-inch pieces (1 pound)
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  • 1 
    medium sweet onion, coarsely chopped
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  • 1/3  cup
    toasted bread crumbs
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  • 1/2  cup
    extra-virgin olive oil
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  •  
    Salt
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  •  
    Cayenne pepper
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Directions
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.
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