Red Pepper Walnut Spread (a.k.a. Muhammara)

A cookbook has recently come into my world by accident. I'd seen it on the shelf at the bookstore, taken a peek and dismissed it...though I really couldn't tell you why. Since I've gotten my hands on it, "The Vegan Table" by Colleen Patrick-Goudreau has been an interesting study in first impressions gone awry. This recipe, taken from the aforementioned book and slightly tweaked by yours truly, is another example of that phenomenon. Muhammara rocks, though you might not think so....Try it, and I promise I won't even say "I told ya so" when you're swabbing out the last bits with your pita bread.

First thing, take a few pieces of bread and rip them apart like Macho Man Randy Savage. Spread them on the counter and let them hang...you want them to dry out just a bit (you could also put them in the oven for a few moments, but that was leading to inevitable burnage for me). When the bits of bread are dry-ish, buzz 'em up in your blender until they turn to crumbs. It's okay if there are some larger bits. Don't get OCD on me.

Leave the bread crumbs in the bottom of the blender and add:
2 or 3 whole roasted peppers (homemade, since you know how!)
1 cup walnuts
4 cloves garlic (show some restraint here...sheesh)
1/2 tsp salt
1 tbs lemon juice
2 tsp honey (sugar would work too)
1 tsp cumin
1/2 tsp red pepper flakes (more if you want)

Puree the crap out of it, scraping down the sides of the blender a few times. It takes about 2 minutes and some dedicated seconds spent smooshing the ingredients toward the blades.

Now, you get to dip anything you want...Bread? Do it. Pita? Shut up. Salt and vinegar chips? Say it ain't so. Ask it to be yummy and it will be.