Guacamole meet your Middle Eastern match: Muhammara. Although not strictly Syrian, Muhammara seemed particularly appropriate to make for the Superbowl since that's the one day each year when consuming nothing but dip and chips for dinner is practically your patriotic duty.
You know what's also your patriotic duty? Welcoming immigrants and refugees. Because I'm willing to bet your great-great-grandma was one. But I digress.
Muhammara is extremely easy to make if you're luck enough to have a food processor. If you're not, little birds on the interwebs tell me that a mortar and pestle and a blender can also help, too.
The recipe below (slightly adapted) is from the New York Times:
1 large roasted red bell pepper, chopped
1/2 cup chopped onions
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
3 teaspoons pomegranate molasses
1 teaspoon salt
1 teaspoon red pepper flakes
4 tablespoons olive oil
1/2 cup walnuts
5 tablespoons bread crumbs (or cracker crumbs, in a pinch)
In a large bowl, mix together pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, 1/2 teaspoon red pepper flakes, 3 tablespoons olive oil, and walnuts (but save 2 or 3 for garnish!).
Add mixture to food processor and purée until smooth.
Add bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Transfer to a bowl. Use a tablespoon to make a small well in the center. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses, and 1/2 teaspoon red pepper flakes into the well. Garnish with remaining walnuts.