Muhammara (Roasted Red Pepper Dip)

Ingredients

• 4 large Red bell peppers
• 1/2 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 2 tablespoons Lemon juice
• 1 tablespoon Pomegranate molasses
• 1/2 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne pepper
• to taste teaspoon Salt
• to taste teaspoon Pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Place the red bell peppers on a baking sheet and roast for 30 minutes, or until the skin is blackened and blistered.
3. 3Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin and remove the seeds.
4. 4In a food processor, combine the roasted peppers, walnuts, breadcrumbs, olive oil, garlic, lemon juice, pomegranate molasses, cumin, paprika, cayenne pepper (if using), salt, and pepper.
5. 5Process until smooth, adding more olive oil if needed to achieve your desired consistency.
6. 6Taste and adjust seasoning as needed.
7. 7Transfer the Muhammara to a serving bowl and garnish with fresh parsley. Serve with pita bread, vegetables, or crackers.

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