Tired of the usual homemade dips in your rotation? Add Muhammara to the mix.

I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers in the broiler or on the grill instead of buying them jarred. And if you can't find pomegranate molasses, which is available in some Middle Eastern grocery stores, you can just reduce pomegranate juice to a syrupy consistency. Or, go the lazy route like I did, and just use pomegranate juice instead.

In this recipe adapted from Gourmet, roasted red peppers and walnuts turn into a creamy dip splashed with a tartness from the pomegranate seeds. Serve with pita wedges or a variety of veggies.