EASY MUHAMMARA

Muhammara is a dip that originated in Aleppo, Syria. Delicious with pita and crackers and as part of a larger spread of snacks, this version whips up rapidly with the use of jarred roasted red peppers and a food processor.

In a food processor, pulse 3/4 cup lightly toasted walnuts until coarsely ground. Transfer walnuts to a medium mixing bowl. Drain the roasted red peppers from one 12-ounce jar, add them to the food processor, and pulse to a coarse puree. Add to the walnuts along with 1/4 cup toasted bread crumbs, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon Aleppo chili peppers (or other mild chili powder), and 1/4 teaspoon ground cumin. Season with salt and pepper and mix thoroughly. Serve as a dip, crumbling some larger pieces of toasted walnuts on top and drizzling with additional olive oil.