Pronounced muh-HUM-ar-a, this is one of the most unique dips we've ever tasted. It's like Lays potato chips -- you can't eat just one bite. This Arab dip is creamy, well-spiced but not hot, and packed with good flavor.
2 teaspoons ground cumin
1/2 cup walnuts
1/2 of a pita or a little more if necessary
3/4 teaspoon smoked paprika
1/3 teaspoon (or more to taste) cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
12 oz. jar roasted red peppers*
1 1/2 tablespoons Pomegranate Balsamic Vinegar
1 1/2 tablespoons lemon juice
2 tablespoons fruity Unflavored Extra Virgin Olive Oil, such as Hojiblanca or Cobrancosa, plus more for drizzling.
Toast the cumin in a dry skillet over medium heat just until fragrant, about 1 minute. Pour into a small bowl and let cool.
Remove the peppers from the jar and pat dry.
In a blender or food processor pulse the walnuts and pita until they form a coarse meal, maybe 7-8 times. Add the spices and pulse to combine.
Add the red peppers and process until fairly homogenous. Add the lemon juice and Pomegranate vinegar; pulse. Add 2 tablespoons of the olive oil and process until fairly smooth. Taste and adjust seasonings.
Chill for at least an hour. Before serving, bring to room temperature. Serve with pita chips, carrots, celery or other "dippers".
* If you wish to roast your own red bell peppers, the easiest way is to halve, seed and stem them. Place the halves cut side down on a parchment or foil-lined baking tray and roast them under the broiler at 400 until charred -- anywhere from 7 to 15 minutes, depending on your broiler. Take them out of the oven and place them in a bowl and tightly cover with plastic wrap. Let them cool and then peel off the charred skins and they're ready to use.