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MAKES 2 CUPS

Diana Abu-Jaber, author of The Language of Baklava (Pantheon, 2005), grew up with a Jordanian father who would lure his children back home by making their favorite foods. According to Abu-Jaber, "This dip or spread is good for when you want everyone to quit running around and come to the table."

1 tbsp. chile pepper flakes
1 tsp. ground cumin
1 1⁄2 cups walnuts, roasted
1⁄2 cup dried bread crumbs
1⁄4 cup olive oil
2 tbsp. unsweetened pomegranate juice
Pinch of salt
1⁄2 tsp. sugar
1⁄4 cup tomato purée
1⁄2 tsp. ground allspice
2 roasted red bell peppers, peeled and chopped
Small bunch flat-leaf parsley, chopped

1. Combine all the ingredients, except for the parsley, in a food processor or blender. Purée until smooth.

2. Spoon the muhammara into small bowls and garnish with the chopped parsley. Cover and chill until ready to serve. Before serving, top with drizzle of olive oil and serve with warm pita bread.

This article was first published in Saveur in Issue #85