Roasted Red Pepper Muhammara

A Syrian roasted pepper and walnut dip that is one of the most complex and satisfying things you can spread on bread.

Ingredients

• 2 jars (12 oz each) roasted red peppers, drained well
• 1 cup walnuts, toasted
• 3 cloves garlic
• 2 tbsp pomegranate molasses
• 1 tsp cumin
• 1/2 tsp Aleppo pepper or mild chili flakes
• 1 tsp lemon juice
• 2 tbsp olive oil
• Salt
• Pomegranate seeds and olive oil to garnish

Directions

1. Toast walnuts in a dry pan until fragrant, 4-5 minutes. Cool.
2. Blend roasted peppers in a food processor until coarse.
3. Add walnuts and pulse until roughly chopped (keep some texture).
4. Add garlic, pomegranate molasses, cumin, Aleppo, lemon, and olive oil.
5. Pulse until combined but still has some texture.

Season with salt. Refrigerate 30 minutes.

1. Serve with extra olive oil, pomegranate seeds, and pita.

Notes

Pomegranate molasses is the essential ingredient providing the sweet-tart complexity. Roast your own peppers for even better flavor — char directly over gas flame or under broiler.