Muhammara Dip with Walnuts and Pomegranate Molasses

Ingredients

• 2 count Red Bell Peppers
• 1/2 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 cloves Garlic
• 2 tbsp Pomegranate Molasses
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Cumin
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt
• 1 package Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 2 Red Bell Peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and blistered all over. Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam and cool for at least 15 minutes. This will make them easier to peel.
2. 2Once the peppers are cool enough to handle, peel away the blackened skin. Cut the peppers in half and remove the seeds and white pith. You should have about 1 cup of roasted pepper flesh.
3. 3In a food processor, combine the peeled and deseeded roasted red peppers, the 1/2 cup Walnuts, the 1/4 cup Breadcrumbs, the 2 cloves Garlic, the 2 tbsp Pomegranate Molasses, the 3 tbsp Olive Oil, the 1 tbsp Lemon Juice, the 1/2 tsp Cumin, the 1/4 tsp Red Pepper Flakes, and the 1/4 tsp Salt.
4. 4Process the mixture until it forms a relatively smooth paste. You can leave it slightly chunky if you prefer, or process longer for a smoother dip. Taste and add a tiny bit more salt or lemon juice if you think it needs it.
5. 5Transfer the Muhammara dip to a serving bowl. Drizzle a little extra olive oil over the top if desired. Serve immediately with the 1 package Pita Bread.

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