This month’s edition of “Local Flavor,” my collaboration with The Community Paper, features a recipe from Hungry Pants, the SoDo restaurant that is “100 percent plant based 80 percent of the time,” according to its owners, Joey Conicella and Alex Marin.

Marin and Conicella are sharing Hungry Pants’ recipe for muhammara, a versatile and spicy dip popular in Lebanon, Syria and Turkey (the country, not the bird). “I am a big believer in having ‘back pocket’ options to use for quick options at home,” Marin said. “Muhammara is something that both Joey and I are obsessed with. We use it as a dipping sauce for crudité, spread it on toast in the morning with a runny egg for breakfast, and add it to sandwiches for a little extra flavor.”

Find the recipe at YourCommunityPaper.com and give it a try. You can even put it on turkey.