This is Bar Haifa's take on a classic Middle Eastern dip. Muhammara is spicy and tart; this version is made with cashews and roasted red peppers. Originating in the Levant Region of Al Sham, the name comes from the Arabic word for reddened. It’s a great dip that goes great with pita.

Bar Haifa, the new sister restaurant of Toronto hot spot The Haifa Room, is now open at 410 West Georgia.

Ingredients

• 6 red bell peppers
• 2 cups toasted cashews
• 1/4 cup Aleppo pepper
• 1/4 cup extra-virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon smoked paprika
• 1-2 tablespoons salt (to taste)

Instructions

1. Toss the red peppers in a little bit of olive oil and roast them at 450 degrees Fahrenheit, for 20 minutes or until well blistered.
2. Transfer the peppers to a stainless steel bowl and wrap tightly with plastic wrap.
3. Lower the oven temperature to 375 and toast the cashews for 8 minutes, until golden brown.
4. After 30 minutes, unwrap the peppers, peel the skins, and remove the stems and seeds.
5. Combine all the ingredients in a food processor and blend until smooth.
6. Garnish with a little pomegranate molasses and fresh-chopped parsley.
7. Serve with warm pita.