Roasted Red Pepper and Walnut Dip

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This is a middle eastern dip known as Mouhamara. I make it often and we use small celery sticks or fresh cucumbers (cut like a thick 'chip' instead of a cracker. The pita cracker is good, but the dip already has bread crumbs, so if you want a fresh and also pretty way of serving, try the cucumber and or celery.

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I tried Aarti's version of this dip and liked it; but trying this one now, I think I like this one better. Faster, easier, lighter, and yet still very tasty. I think the difference between the two recipes is Aarti's uses more nuts so it came out thicker; this one uses less nuts, lighter consistency and less calories. I used pumpkin seeds once and that was good too. I used Aarti's addition of adding smoked paprika, about 1/2 tsp., to give it that extra exotic flair. Altho' I'm no fan of jarred peppers, using them here makes life so easy. Just rinse off peppers well under water and go from there.

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One of my favorite go-to dips! Very easy and different- serve with pita chips & veggies- People alwways ask me for the recipe.....Even better the 2nd day!

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Delicious and healthy! Couldn't find the pomegranate molasses, but reducing the juice was easy.

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This is one of the strangest dips I've ever made, but I mean that in a good way.

I added an additional 1 tsp of cumin, two cloves of garlic, and about 2 tbsp of fresh lemon juice, plus one more tbsp of olive oil to give the dip a slightly better consistency. Our friends just had to know what the strange flavor was, so I let them taste the pomegranate molasses that I found in the ethnic foods section of the upscale grocery in our neighborhood.

I will absolutely make this again!

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It's like red pepper pesto---delicious. Way-easy to make and terrific with pita chips. Left out the cumin (not a fan, didn't miss it. Would be great on pasta.

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I love this dip. I've served this dip along with fresh veges and crackers in place of traditional onion dip, everyone always loves it. I plan on using it several different ways, with pasta, to make bruscetta, etc.

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This was so delicious and easy to prepare. I didn't find the molasses so I made my own without any problems. The flavors work well together and I didn't feel guilty. Made it for Thanksgiving and my partner, who doesn't like red peppers, couldn't get enough of it. A definite winner!!!

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This is Ellie's version of Muhammara, a dip I love. Ellie's version is quite nice, though a bit on the sweet side for my taste so I suggest you add the pomegranate molasses one teaspoon at a time until it suites your taste. To make this dip a bit more savory try adding 1/4 tsp fresh minced garlic and increase the cumin to 1/2 teaspoon. I always prepare it with 2 red bell peppers that I roasted myself (not a fan of the ones in the jar and serve it with homemade cumin seed flatbread.

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I made this recipe for the first time about a year ago. I have made it at least once a month since then to serve at a cocktail gathering I host at my house for moms. Even if I try a new recipe I need to make this as well because they expect it. It's got tons of flavor without the guilt. We usually just dip blue corn tortilla chips instead of toasting the pitas. We've also dunked celery and carrots in it. Leftovers are great inside of a sandwich wrap. Everyone who has eaten it loved it and I've passed the recipe on to many other people. Thanks Ellie!!!!