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Muhammara

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités. From: bonappetit.com Makes 1 cup

¼ cup 1” pieces torn flatbread (such as lavash or pita) plus more whole flatbread for dipping
1 cup walnut pieces
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 tablespoon Aleppo pepper or 1½ tsp. crushed red pepper flakes mixed with 1½ tsp. paprika
1 tablespoon harissa paste
2 teaspoons pomegranate molasses
2 teaspoons sugar
1 teaspoon ground cumin
2 tablespoons olive oil plus more for drizzling
Kosher salt and freshly ground black pepper
Coarsely chopped flat-leaf parsley
Assorted crudités

Place ¼ cup torn flatbread and ¼ cup water in a small bowl; let sit until bread is softened, 2–3 minutes. Transfer mixture to a food processor. Add walnuts and next 7 ingredients; purée until smooth, adding water by tablespoonfuls if too thick to blend. With machine running, add 2 Tbsp. oil. Season with salt and pepper. Transfer to a small bowl; garnish with parsley, drizzle with oil, and serve with whole flatbread and crudités.