Middle Eastern Dip Recipe

Pita bread is a staple in Middle Eastern food. Garlic, walnuts, cumin, lemon juice and olive oil are staple ingredients in Middle Eastern recipes. Spices such as black pepper and paprika, among others, are found in a Middle East spice blend called baharat.

So why do I mention this? Because this Middle Eastern recipe has them all. When blended together, they make a dip that is a favorite of friends and family whenever I serve it. Although it is neither quick nor easy to make, the extra effort is worth it. I like to make this the night before so the flavors have a chance to mellow and blend.

Ingredients: 
3 red bell peppers (about a pound or so)

1 six-inch vegan pita bread

1 cup water

1 garlic clove

¾ cup walnut pieces

1 ½ teaspoons paprika

¾ teaspoon ground cumin

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

¾ teaspoon coarse ground salt

Black pepper to taste

Directions: 
Roast the bell peppers under the broiler until skins begin to bubble and peel. Peppers will almost be black when they are ready. Transfer to a deep bowl and cover with plastic wrap (or place in a large zip-lock baggie). Let steam until cool enough to the touch – approximately 15 minutes. Peel, seed and skin peppers. Set aside.

Toast Pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl and cover with water. Soak until soft, about 10 minutes. Transfer to a sieve and drain well, pressing out excess water. Set aside.

Combine garlic and walnut pieces in a food processor. Process until fine crumbs form – about 10 seconds. Add paprika, cumin, peppers and pita bread. Process until smooth – about 10 to 12 seconds. Add vinegar, lemon juice, olive oil, salt and pepper. Pulse until combined.

Transfer to a serving bowl and cover with plastic wrap. Refrigerate at least one our before serving. Drizzle a little olive oil on top, sprinkle lightly with paprika and bring to room temperature before serving. Serve with additional toasted pita brad (cut into triangles) or crackers of your choice.

Published in the Ojai Valley News January 1, 2010.