Recipe: Muhammara Dip

Dear Ben Poremba,

You are a wealth of inspiration to me. I cannot dine at one of your restaurants (Nixta, Olio, Elaia, Parigi, La Patisserie Chouquette…) without learning something about flavors, service, presentation and ambience. Each time, I go home inspired to try and recreate a dish or two at home.

The flavors at Olio speak to me the most. If you put a plate of bread and yummy dips in front of me, especially if there’s a cocktail involved, you will win my heart forever – or at least for a couple of hours. Olio’s muhammara dip is perfect in its simplicity: the gorgeous color, the silky texture and clear, but nuanced flavors. The best part is there are only three – three! – ingredients listed on the menu: piquillo peppers, walnuts and pomegranate molasses. It’s like you’re begging me to turn it into a Just Five. Well, my dear, I’ve done it.

Until we meet again,
Dee

Muhammara Dip
Inspired by a recipe at Olio
2 cups

¾ cup whole walnuts
1 12-oz. jar roasted piquillo peppers or roasted red peppers, drained
2 Tbsp. pomegranate molasses or lemon juice
2 small cloves garlic, chopped
1 tsp. cumin
½ tsp. kosher salt
¼ cup olive oil

• In a dry skillet over medium heat, toast the walnuts, stirring constantly, until aromatic, about 5 minutes.

• Place the walnuts, peppers, molasses, garlic, cumin and salt into a food processor and pulse until smooth. With the food processor running, pour in the olive oil until the mixture is creamy. Serve with warm pita or pita chips.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This.