roasted red pepper dip

i’ve really wanted hummus all day today. when i make hummus at home, it hardly ever turns out the same way each time. i use ingredients that i have available and combine whichever sound the best. but this afternoon while i was looking at recipes online, i stumbled across mouhammara, a middle-eastern dip made with red peppers and walnuts, and decided to give it a try. even though it doesn’t include chickpeas or tahini, the dip has a really smooth and creamy consistency–and for so few ingredients, really has a lot of flavor.

3 red peppers

1-2 garlic cloves

1 T lemon juice

1/2 tsp. cumin

1/2 tsp. cayenne pepper

3/4 cup walnuts

1/3 cup olive oil

1 small sweet onion

roast the peppers at 350 on an oiled baking sheet for 20-30 minutes, turning every five minutes, until the skin begins to wrinkle and blacken. meanwhile, saute the onions until softened, 5 minutes at medium heat. when finished, add the onions and remaining ingredients to a blender and blend till smooth. when the peppers are finished and have cooled for 20 minutes, peel off the skin and discard the seeds. add to the blender & finish! serve with crackers, veggies or pita chips.