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Red Pepper and Walnut Dip

Photo: James Baigrie; Styling: Randy Mon
Yield 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.

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

Nutrition Information

  • calories 55
  • 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

How to Make It

  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.