This dip is based on a Syrian dish that is mostly served with additional ingredients like pomegranate juice. I like the nutty and tangy nature of this paste-consistency dish. Very easy to prepare, provided you have all the nuts on hand.
Red Pepper and Nut Dip
- Olive Oil, 2 tablespoons
- Pine Nuts, ¼ cup
- Sliced Almonds, ¼ cup
- Walnuts, ½ cup
- Pistachios, unsalted roasted and shelled, ¼ cup
- Cashews, roasted, ¼ cup
- Red Bell Peppers, 1 lb, each cut into 2-3 pieces
- Onion, 1 medium, coarsely chopped
- Bread Crumbs, 1/3 cup
- Cayenne Pepper
- Salt – OPTIONAL
In a small skillet, heat 1 tbsp of the oil and add the pine nuts and almonds and cook over moderately high heat, stirring, until golden for about 2 minutes. Transfer nuts to a plate. Add walnuts to the skillet and cook for 2-3 minutes.
Transfer to a food processor. Let cool completely.
Add the pistachios, cashews and the almonds and pulse until the nuts are finely chopped. Scrape into medium bowl.
Add the bell peppers, onion to the food processor and pulse until finely chopped. Transfer the mixture to a fine mesh sleeve and press to extract as much liquid as possible.
Add the mixture to the bowl with nuts. Stir in the pine nuts, bread crumbs and remaining oil. Season with cayenne pepper and salt, if using, and serve.
Makes 3 cups, serving 12. Serve with Mary’s Gone Crackers, gluten-free sesame crackers.