Roasted Red Pepper and Walnut Dip (Muhammara)

Ingredients

• 2 large Red Bell Peppers
• 1 cup Walnuts
• 1/4 cup Breadcrumbs
• 2 tbsp Olive Oil
• 1 clove Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Pomegranate Molasses
• 1/2 tsp Cumin
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp 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 until skins are blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
3. 3Peel the skins off the peppers, remove seeds, and roughly chop.
4. 4In a food processor, combine roasted peppers, walnuts, breadcrumbs, olive oil, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt.
5. 5Process until smooth but still slightly textured.
6. 6Serve with pita bread or vegetables.

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