Muhammara (Red Pepper and Walnut Dip)
Ingredients
- 1 cup roasted red peppers
- 1 cup walnuts, lightly toasted
- 1/2 cup chopped scallions
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- 1 teaspoon red pepper flakes, preferably Aleppo, or to taste
- 2 teaspoons pomegranate molasses ***
- 1/4 cup extra virgin olive oil
- 4 tablespoons bread crumbs
- Salt, to taste
- Pita bread, for serving
Instructions
- Combine the peppers, walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more breadcrumbs or olive oil if you want it thicker or looser.
- Season for taste and fix it by adding more salt and/or red pepper flakes.
- Transfer to a bowl and drizzle some more olive oil on top. If you want, you can also sprinkle some crushed walnuts over the top.
- Serve with pita bread or pita chips.
Notes
If you can't find pomegranate molasses at your grocery store, here's a good recipe so you can make it at home!