Red Pepper and Walnut Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 15 minutes. Red peppers give this dip—based on a Middle Eastern spread called muhammara—a velvety texture, letting you spend your fat calories on hearty-healthy nuts and a little bit of oil. Ingredients:
1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped |
1/3 cup walnuts, toasted and chopped |
1/4 cup chopped flat-leaf parsley leaves, plus more for garnish |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 teaspoon finely grated lemon zest |
1/4 teaspoon kosher salt |
1/2 teaspoon honey |
1/2 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon red chile flakes |
thinly sliced jicama or soft pita bread triangles |
Directions:
1. Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
2. Make ahead: Chill, covered, up to 1 day.
3. Note: Nutritional analysis is per 1 1/2-tbsp. serving.
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