By David Cohen

Otherwise known as Muhammara, it’s tastier than hummus and a lot more versatile.  In addition to serving it as a dip with some toasted pita, you can also pair it with chicken, pork, lamb and grilled vegetables or as a side to any salad.  It lasts for well over a week in the fridge too.

You could go to the trouble of making your own roasted red peppers, or you could just use a 12- ounce jar of fire-roasted peppers … guess it depends on how much time you have on your hands these days.  If you do have some time, roast, skin and seed two medium red peppers.

In a food processor, combine the roast peppers, 1/2 cup of toasted walnuts or slivered almonds, 1/4 cup of bread crumbs, 1 teaspoon of fresh lemon juice, 1/2 teaspoon of smoked paprika, 1 teaspoon of kosher salt and 1 tablespoon each of extra virgin olive oil, pomegranate molasses or honey, and Aleppo or mild red chili flakes. 

Run until smooth and then salt to taste.