Photo: James Baigrie; Styling: Randy Mon
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.
Makes 1 1/2 cups (16 servings)
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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
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.
Make ahead: Chill, covered, up to 1 day.
Note: Nutritional analysis is per 1 1/2-tbsp. serving.
Caloriesfromfat 55 %
Protein 1.1 g
Fat 3.3 g
Satfat 0.4 g
Carbohydrate 3.9 g
Fiber 0.2 g
Sodium 209 mg
Cholesterol 0.0 mg