Miso Muhammara — A 110 kcal No-Cook Christmas Appetizer (10 Minutes)

Char 3 red bell peppers until the skins blacken, then steam them in a covered bowl and peel. Roasting gives the deep sweetness that makes muhammara taste like more than a dip, and it is the only heat involved in the whole recipe.

Toast 60 g walnuts in a dry pan until fragrant, then cool. Toasting wakes up the oils so the dip has a rounded, nutty base instead of a raw bite.

In a food processor, blend the peeled peppers, walnuts, 1 tbsp white miso, 1 tbsp pomegranate molasses, 1 clove garlic and a squeeze of lemon until smooth. The miso replaces part of the sweet-and-oil load with fermented umami.

Add 1-2 tbsp olive oil and a little breadcrumb to reach a spreadable, scoopable texture, then taste for salt and lemon. A spoonful of breadcrumb keeps it from turning into a slurry without adding cream.

Spoon into a shallow matte bowl and drag the back of the spoon into a spiral. Finish with a drizzle of olive oil, a few pomegranate seeds and chopped walnuts for texture and color.

Serve at room temperature, or make it a day ahead and chill so the flavors settle and deepen overnight. Six illustrated steps; pair with pita, cucumber or pepper strips.