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Playing How to Make Spicy Roasted Red Pepper Dip | Milk Street's Chris Kimball

Milk Street's Chris Kimball, Rachael's favorite bow-tied cook, shares a Thanksgiving-ish dip for your holiday spread: super-flavorful, quick and easy pureed jarred roasted red peppers, walnuts, pomegranate molasses + spices. It's also great as a sandwich spread! 

"Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened, and the dish originated in Syria, where it often is served alongside hummus and baba ganoush. Aleppo pepper is made from the ground dried Halaby chilies; it tastes subtly of cumin and fruit, with only mild heat. Look for it in well-stocked markets and spice shops, but if you cannot find it, simply leave it out—the muhammara still will be delicious. Serve with flatbread or vegetables for dipping or use as a sandwich spread." –Chris 

Pro Tip from Chris: Don't forget to pat the roasted peppers dry after draining them. Excess moisture will make the muhammara watery in both flavor and consistency. 

Adapted from Milk Street Vegetables by Christopher Kimball. Copyright © 2021 by Christopher Kimball. Used with permission by Voracious. All rights reserved.

Milk Street Vegetables by Christopher Kimball

Milk Street Vegetables by Christopher Kimball

Amazon
$28

For more recipes from Chris Kimball's newest cookbook for the holidays or anytime, check out his Crispy Smashed Potatoes with Cilantro-Yogurt Hot Sauce and Potato, Green Bean and Mushroom Gratin

Ingredients

  • 4 teaspoons ground cumin
  • 7-inch pita bread, torn into rough pieces
  • 1 cup walnuts
  • Two 12-ounce jars roasted red peppers, drained and patted dry (2 cups)
  • 1 teaspoon Aleppo pepper (optional; see headnote)
  • ½ teaspoon red pepper flakes
  • Kosher salt and ground black pepper
  • 3 tablespoons pomegranate molasses, plus more to serve
  • 2 tablespoons lemon juice
  • 6 tablespoons extra-virgin olive oil, plus more to serve
  • Chopped fresh flat-leaf parsley, to serve

Yield

Serves: Makes 2 cups

Preparation

In a small skillet over medium, toast the cumin, stirring until fragrant, about 30 seconds. Remove from the heat and set aside. 

In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds. Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes and 1 teaspoon each salt and black pepper. Process until smooth, about 45 seconds, scraping the bowl as needed. 

Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds. With the machine running, drizzle in the oil. Taste and season with salt and pepper, then transfer to a serving bowl. Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley.