This one is for the red pepper lovers–the kids who insist they taste different than other bell peppers; who refuse to eat yellow and orange ones because they.are.just.not.the.same. Inspired by what is commonly known as muhammara, a red pepper and walnut spread common in the cuisine of Eastern Mediterranean countries (i.e, Syria, Turkey), we took what’s great about this mezze platter staple–savory, snacky, spreadable–and simplified it, replacing some of the ingredients you are not likely to have in your pantry (you know, pomegranate molasses or pepper paste), getting rid of the spicy elements that may appeal less to a small child, and finding that exact perfect balance between what appeals to your kiddo and exactly what you want to eat while they do. Think of what’s ahead on this page as the essence of a red pepper, in dip form: slightly sweet, a bit nutty–somehow full of the not-exactly-a-vegetable but bigger than it. So far as you’ve got a couple of minutes and a few extra peppers to spare, it’s yours in no time and little effort.
The obvious move is to spread some of this love on a cracker or pita and serve with a meal or snack, but thin it out with a bit more olive oil and you’ve also got a delightful dipping sauce for chicken and pork; it adds a punch to meatballs, too.
You could easily add more vegetables here by mixing the ‘meat’ of a cooked eggplant–as they do in Baltic states–in the blender with the other ingredients; you can also go a more Spanish route by eliminating the tahini and adding in more olive oil–say, ¼ cup total–for something silkier and fruitier.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
