Graduation present, episode IV

Like the Potato Pasta in the last post, this is another dish we've made often over the years and has a prominent place in our "Favorites" binder, but I haven't written about yet. Like many dips, it's quick and easy to make with a food processor. Lately, I've been making an easy dip like this one on Sundays for us to have with naan (or gluten-free crackers), which is pretty filling and keeps me from having to make a complicated meal after I've already spent a chunk of the day doing the weekend baking. But it's also good with the homemade pita chips, which is something else we used to make a lot for company.

Muhammara

(Walnut and Roasted Red Pepper Spread)

Adapted from The New Best Recipe (2004)

If you have time, you can toast the walnuts in a dry skillet over medium heat until they're fragrant, about 5 minutes, then cool them on a plate before using. It works fine if you want to skip this step. You can make this gluten free by substituting the heartiest gluten-free crackers you can find. The spread will be a little runnier, but it will taste fine.

1 cup (120 grams) walnuts (see note)
12 ounces/340 grams jarred roasted red peppers, drained, rinsed, and patted dry with paper towels 
¼ cup plain wheat crackers (such as Triscuits or Trader Joe's Woven Wheats Wafers), crumbled (see note)
3 tablespoons (44 grams) juice from 1 lemon
2 tablespoons (27 grams) extra-virgin olive oil
1 tablespoon (21 grams) mild molasses
1 teaspoon (7 grams) honey
¾ teaspoon kosher salt
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper

Place all of the ingredients into a food processor fitted with the steel blade and process until smooth, about 10 one-second pulses. Scrape everything into a serving bowl, and cover with plastic wrap. Chill in the fridge until the flavors meld, at least 30 minutes. Serve cold. The dip can be refrigerated for up to 2 days. Makes about 2 cups, enough for 8 to 10. Serve with pita chips, fresh pita wedges, chunks of naan, Crostini, or crackers.

Homemade Pita Chips

Adapted from Cook's Country #57, June/July 2014

4 eight-inch round pitas
extra-virgin olive oil
kosher salt

    1. Place the oven racks in the middle two positions. Heat the oven to 350 degrees. Using kitchen shears or a sharp paring knife, carefully cut around the perimeter of each pita and separate them into 2 thin rounds.
    2. Brush the cut side of each pita generously with oil. Sprinkle with kosher salt. Stack the rounds on top of each other, cut side up, as you go. Use a chef's knife to cut the stack into 8 wedges.
    3. Spread the wedges, cut side up, in a single layer over two 13-by-18-inch baking sheets (you may have to do this in two batches). Bake until the wedges are golden brown and crisp, about 12 to 14 minutes, rotating and switching the baking sheets from front to back and top to bottom, halfway through baking. Let cool before serving. Serves 8.