Muhammara

By the Gracious Vegan

This Middle Eastern spread is outstanding! It's not spicy-hot unless you use a full 1/2 teaspoon or more of the red pepper flakes. About 1/4 teaspoon is plenty for me. The combination of flavors is extraordinary. My husband, who is suspicious of all new foods (except sweets), loved this from the first bite. I serve it on bread with a thick soup and a salad for dinner. You could also use this in sandwiches as a tasty spread, on loaded baked potatoes, or in a Buddha bowl with grains, proteins, and vegetables.

Combine all ingredients in a food processor. Process to your desired level of smoothness.

• 3 roasted red bell peppers (broiled and peeled) or use 8 ounces of roasted red bell peppers from a jar, drained and rinsed

• 4 large garlic cloves, peeled and cut into a few pieces

• 1 cup walnuts, toasted *

• 2/3 cup fresh breadcrumbs

• 1 Tablespoon fresh lemon juice

• 1 date, chopped into a few pieces (soaked ahead of time if not already soft), or 2 teaspoons date sugar, or 2 teaspoons agave nectar

• 1 teaspoon ground cumin

• 1/2 teaspoon salt (or to taste) or 1 teaspoon yellow miso (a healthier alternative)

• 1/4 teaspoon red pepper flakes (or to taste)

Taste, and add more spice or salt as necessary. Ready to eat, or store in refrigerator for up to a week. The dip can be frozen as well.

* When roasting walnuts, I prefer the oven method. I heat the oven to 350 or 375 degrees and spread the walnuts in a single layer on a baking pan. Put them in the oven and start checking them after 5 minutes. Remove when they just start to brown and smell toasted, usually no longer than 10 minutes.

Timing: about 30 minutes if you roast the peppers from scratch. A bit less if you use jarred peppers (but the walnuts still need to be toasted in the oven or on the stovetop—just be careful not to burn them).

Gluten-free (if you use gluten-free bread crumbs)