Muhammara (Roasted Red Pepper Dip)

Ingredients

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

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Roast red bell peppers on a baking sheet for 30-40 minutes, or until skin is blackened. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
3. 3Peel off the skin, remove seeds, and roughly chop the peppers.
4. 4In a food processor, combine roasted peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, olive oil, cumin, red pepper flakes, and salt.
5. 5Process until smooth, adjusting consistency with more olive oil if needed.
6. 6Serve at room temperature with pita bread or vegetables.

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