Recipes Red Pepper and Walnut Dip with Fennel Spears Be the first to rate & review! Muhammara, a Middle Eastern dip with a spicy kick, is traditionally served with pita bread or roasted meats, but Chris Hanna likes it with the crunch of fennel. By Chris Hanna Chris Hanna Chris Hanna is an award-winning winemaker and President of Hanna Winery in Sonoma County, California. She wrote The Winemaker Cooks: Menus, Parties, and Pairings, which was a 2011 IACP finalist for Best American Cookbook. Her recipes have been featured in Saveur, Imbibe, The Tasting Panel, and others. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Ngoc Minh Ngo Total Time: 25 mins Yield: 2 cups Ingredients 3 medium red bell peppers 3/4 cup walnuts (3 ounces) 1/4 cup crushed whole-wheat crackers 1 tablespoon pomegranate molasses 1 tablespoon fresh lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 tablespoon chopped parsley Fennel bulbs, cored and cut in wedges Directions Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over. Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle with olive oil and garnish with the parsley. Serve the dip with the fennel wedges. Make Ahead The Red Pepper and Walnut Dip can be refrigerated in a covered container for up to 2 days. Rate it Print