Muhammara Dip with Pita Chips

Ingredients

• 2 large Roasted Red Peppers
• 1 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 tablespoons Pomegranate Molasses
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 3 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 3 rounds Pita Bread

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Cut the 3 rounds of pita bread into wedges. Brush these wedges with 1 tablespoon of the 3 tablespoons of olive oil. Place the oiled pita wedges in a single layer on a baking sheet. Bake for 10 to 12 minutes, or until they are golden brown and feel crispy to the touch. Set the pita chips aside to cool completely.
3. 3While the pita chips are cooling, prepare the muhammara. Place the 2 large roasted red peppers, 1 cup of walnuts, 1/4 cup of breadcrumbs, 2 tablespoons of pomegranate molasses, 2 cloves of garlic, 1 teaspoon of cumin, 1/4 teaspoon of red pepper flakes, 2 tablespoons of the 3 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt into a food processor.
4. 4Process the ingredients in the food processor until the mixture is smooth. If the mixture seems too thick, you can add a little more of the remaining 1 tablespoon of olive oil, a teaspoon at a time, until it reaches your desired consistency.
5. 5Transfer the muhammara mixture to a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the top of the muhammara.
6. 6Serve the muhammara dip with the cooled pita chips.

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