Lebanese Muhammara Dip with Walnuts and Pomegranate Molasses

Ingredients

• 2 large Red Bell Peppers
• 0.5 cup Walnuts
• 0.25 cup Breadcrumbs
• 2 cloves Garlic
• 2 tablespoons Pomegranate Molasses
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Cumin
• 0.25 teaspoon Salt
• 0.25 teaspoon Red Pepper Flakes
• 4 pieces Pita Bread

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 large Red Bell Peppers on a baking sheet and roast for 20 minutes, or until the skin is blackened and blistered. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam and cool for 15 minutes. This steaming helps loosen the skin.
2. 2Once the peppers are cool enough to handle, gently peel away the blackened skin. Cut the peppers in half and carefully remove the seeds and membranes. You should have about 1.5 cups of roasted pepper flesh.
3. 3In a food processor, combine the peeled and deseeded roasted red peppers, 0.5 cup Walnuts, 0.25 cup Breadcrumbs, 2 cloves Garlic, 2 tablespoons Pomegranate Molasses, 2 tablespoons Olive Oil, 1 tablespoon Lemon Juice, 0.5 teaspoon Cumin, 0.25 teaspoon Salt, and 0.25 teaspoon Red Pepper Flakes.
4. 4Process the mixture until it forms a relatively smooth paste. Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. The dip should be thick but spreadable.
5. 5Serve the Lebanese Muhammara Dip with the 4 pieces of Pita Bread. The dip is delicious spread on the warm pita.

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