This roasted red pepper walnut dip is sweet, tangy, smoky, and a little bit spicy. It’s commonly served as part of a mezze platter, alongside hummus and baba ganoush, with warm pita bread, crackers, and fresh vegetables. Its flavor profile is very versatile, so it can also be used as a spread on sandwiches and wraps, as well as a topping for grain bowls.

I like to roast my own red peppers. I think it lends a better flavor and texture. I’ve swapped the pomegranate molasses for balsamic vinegar. Just use a bit more if you aren’t using a balsamic syrup as the flavor isn’t as concentrated. So yum!

Get the Recipe: Muhammara