Muhammara
A roasted red pepper dip, originally, from Syria. You can control the heat with the amou nt of red pepper flakes you put in. Serve this with pita chips and fresh veggies.
Ingredients
- 1/2 cup Roasted Red Peppers, skinned and chopped
- 1/2 cup breadcrumbs
- 2 T. Fresh Lemon Juice, divided in half
- 1-1/2 T. Pomegranate molasses (1T. + 1/2 T.)
- 1/2 T. Ground Cumin
- 1/2 tsp. Kosher Salt
- 2 T. Extra Virgin Olive Oil, divided
- 1/4 tsp. Red Pepper Flakes
- 1/2 cup Walnuts, toasted and rough chopped
Instructions
- Rough chop the roasted red peppers and put into a mortar and pestle. Work to make a a chunky paste. you don't want it mushy.Add in bread crumbs and mix well.Add in 1 T. Fresh lemon juice and 1 T. Pomegranate molasses. Then add 1/2 tsp. ground cumin.Season with a 1/2 tsp. kosher salt and 1 T. olive oil and stir well.
- From here you can add to a food processor. Just be sure you are only minimally pulsing. You want to keep the texture.Add in 1/4 tsp. red pepper flake (or more).Fold in walnuts then adjust for test by adding more lemon juice and pomegranate molasses.Serve with pita chips.