Photo: James Baigrie; Styling: Randy Mon
YieldsMakes 1 1/2 cups (16 servings)
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.

How to Make It

Step 1
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.

Step 2
2

Make ahead: Chill, covered, up to 1 day.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tbsp. serving.

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

Step 1
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.

Step 2
2

Make ahead: Chill, covered, up to 1 day.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tbsp. serving.

Red Pepper and Walnut Dip