Muhammara (Red Pepper and Walnut Dip

• Vegetarian

• Produce

  • 1/2 cup Scallions

• Condiments

  • 1 tsp Lemon juice, freshly squeezed
  • 2 tsp Pomegranate molasses

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 cup Red peppers, roasted
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1 cup Walnuts, lightly toasted

• Bread & Baked Goods

  • 4 tbsp Bread crumbs
  • 1 Pita bread

Found on oliviascuisine.com

Description

Ingredients

• 1 cup roasted red peppers
• 1 cup walnuts, lightly toasted
• ½ cup chopped scallions
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon ground cumin
• 1 teaspoon red pepper flakes (preferably Aleppo), or to taste
• 2 teaspoons pomegranate molasses ***
• ¼ cup extra virgin olive oil
• 4 tablespoons bread crumbs
• Salt, to taste
• Pita bread, for serving

Directions

• 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.