This is a Muhammara recipe, a Levantine red pepper and walnut dip.
Ingredients
2 roasted red bell peppers
1/4 cup bread crumbs
1/2 cup walnuts
2 tablespoons extra-virgin olive oil
1½ tablespoons pomegranate molasses*
1 garlic clove
1 teaspoon fresh lemon juice, to taste
1 teaspoon Aleppo pepper, to taste
½ teaspoon ground cumin
Freshly ground black pepper, to taste
Instructions:
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In a food processor, combine the roasted red bell peppers, walnuts, breadcrumbs, garlic clove, and ground cumin.
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Add the pomegranate molasses, extra-virgin olive oil, lemon juice, and Aleppo pepper.
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Blend until smooth but slightly textured. Adjust seasoning with additional lemon juice, Aleppo pepper, and black pepper to taste.
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Transfer to a serving bowl and drizzle with olive oil.
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Serve with warm pita, crusty bread, or fresh vegetables.
