Muhammara (Syrian Red Pepper Walnut Dip)
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Servings: 4
Total Time: 20 minutes
Ingredients
2 large red bell peppers, roasted, peeled, seeded, and stemmed
3/4 cup fresh (not dried or toasted) breadcrumbs
1 tsp Aleppo chili flakes or 1/2 tsp crushed red pepper flakes
1 1/2 tsp cumin
1 1/2 tsp granulated garlic
1/2 tsp kosher salt
1/2 cup raw walnuts
2 tsp lemon juice
1 TBSP pomegranate molasses* see recipe below
2 TBSP olive oil
Extras:
1 TBSP olive oil
1/2 tsp pepper flakes
pita bread and/or pita chips
Directions
1. Put all ingredients into the food processor.
2. Pulse until well combined, but not fully pureed, leaving a bit chunky.
3. Place in serving bowl and drizzle with the olive oil and pepper flakes.
4. Serve with pita/ chips.
2. Pulse until well combined, but not fully pureed, leaving a bit chunky.
3. Place in serving bowl and drizzle with the olive oil and pepper flakes.
4. Serve with pita/ chips.
Notes/Tips
The dip can be eaten right away or refrigerated for later use, it should be served at room temperature.Pomegranate Molasses:
1 cup 100% pomegranate juice
2 TBSP Honey
Stir together in a small non-stick pan and and simmer over very low heat until reduce by 3/4 and syrupy. Allow to cool.