Red Pepper and Walnut Dip

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.

Yield: Makes 1 1/2 cups (16 servings)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 55%
  • Protein: 1.1g
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Carbohydrate: 3.9g
  • Fiber: 0.2g
  • Sodium: 209mg
  • Cholesterol: 0.0mg


  • 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


  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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