Red Pepper and Walnut Dip

Yields
Makes 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.

Photo: James Baigrie; Styling: Randy Mon

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

Step 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

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

Step 3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 55Calories from Fat 55

% Daily Value *
Total Fat 3.3g6%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 209mg9%
Total Carbohydrate 3.9g2%

Dietary Fiber 0.2g1%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Red Pepper and Walnut Dip