Muhammara

• Vegan

• Produce

  • 1 tsp Coriander
  • 2 cloves Garlic
  • 1/2 cup Parsley
  • 4 Red bell peppers, roasted

• Condiments

  • 4 tsp Lemon juice
  • 2 tbsp Pomegranate molasses

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin
  • 3/4 cup Walnuts

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

Found on landsandflavors.com

Description

Ingredients

• 4 red bell peppers (roasted, peeled, and seeded)
• 2 cloves garlic
• ¾ cup walnuts
• ½ cup bread crumbs
• ½ cup parsley
• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons pomegranate molasses
• 4 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1½ teaspoons red pepper flakes or ½ teaspoon cayenne pepper
• black pepper, to taste

Directions

• Place the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers skins blister and darken. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.
• After 10 minutes the skins will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.
• Put the roasted peppers into a food processor with the garlic and purée until smooth.
• Add the rest of the ingredients to the food processor and blend just until smooth.
• Taste the muhammara for seasoning and serve with a drizzle of olive oil on top.