A rich, flavorful roasted red pepper dip made with walnuts, lemon, garlic, and Terranean pita chip crumbs for a unique twist on classic muhammara.
INGREDIENTS
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2–3 red bell peppers
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Terranean pita chips, blended into fine crumbs
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½ cup walnuts
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2 tablespoons honey
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2 tablespoons lemon juice
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1–2 garlic cloves
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¼ cup olive oil
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¼ cup cherry tomatoes
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Salt and pepper, to taste
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Smoked paprika or Aleppo pepper, optional
INSTRUCTIONS
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Preheat oven to 425°F.
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Place the red bell peppers on a baking sheet and roast for 20–25 minutes, or until the skins are charred and the peppers are soft.
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Allow the peppers to cool, then peel away the skins and remove the seeds.
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Add the roasted peppers, Terranean pita chip crumbs, walnuts, honey, lemon juice, garlic, and cherry tomatoes to a blender or food processor.
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Slowly drizzle in the olive oil while blending until smooth and creamy.
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Season with salt and pepper to taste. Add smoked paprika or Aleppo pepper if desired.
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Transfer to a serving dish and drizzle with additional olive oil if desired.
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Serve with Terranean pita chips for dipping.
