MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP)
About 1 cup
This Syrian pepper spread is delicious as a dip or sandwich spread, but it may also be used as a sauce for grilled meats or fish. If you can find Aleppo pepper flakes, we encourage you to give them a try. They are lightly spicy and have a rich, raisin-y flavor.
- 2 large red bell peppers
Transfer to a paper bag and let cool. Peel off the charred skin and discard. Remove the stems and seeds. In a food processor, combine the peppers and:
- ¾ cup walnuts, toasted
- ¼ cup extra-virgin olive oil
- ¼ cup fresh bread crumbs
- 1 tablespoon pomegranate molasses, or ½ tablespoon honey and ½ tablespoon balsamic vinegar
- 2 garlic cloves, chopped
- ½ teaspoon red or Aleppo pepper flakes, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
Process until smooth. Serve in a wide, shallow bowl, topped with:
- Extra-virgin olive oil
- Chopped toasted walnuts
Serve with:
- Warm pita bread