Muhammara is a delicious Middle Eastern roasted pepper and walnut dip, and is especially popular in Turkey, Syria and Lebanon. Garlic, cumin, and hot peppers contribute plenty of flavor, but the pomegranate molasses adds a truly special touch. If you can't find it in your area, Kaluystyan's mail-order is a good source.
Makes about 2 cups.
Prep Time: 10 minutes
Ingredients:
- 1 cup roasted red peppers (homemade or jarred)
- 2/3 cup fresh bread crumbs
- 1/2 cup walnuts
- 2 large garlic cloves, smashed and finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon hot red pepper flakes
- 3 tablespoons extra-virgin olive oil
Preparation:
Place all ingredients except the olive oil into a food processor, and blend together.
Slowly add the olive oil through the feed tube while the processor is running. Blend until the oil is incorporated and the muhammara is smooth.
Transfer to a serving bowl. Serve with pita or lavash and crudites for dipping.
Muhammara may be stored, covered in the refrigerator, for 2 to 3 days.