Muhammara Red Pepper Dip
Smokey red peppers and ground walnuts with garlic and Arab spices create this incredibly delicious dip/condiment!
MUHAMMARA (SYRIAN RED PEPPER AND WALNUT DIP)
· 2 red bell peppers
1/2 red onion, peeled and slivered
· 1 cup walnuts, toasted
· 1 clove garlic, roughly chopped
· juice of 1/2 lemon
· 1/4 cup panko bread crumbs (or substitute other bread crumbs)
· 1 tablespoon pomegranate molasses*
· 1 teaspoon smoked paprika
· 1/2 teaspoon red pepper flakes
· sprinkle of cumin
· 2 tablespoon olive oil
ground sumac for garnish*
chopped fresh parsley for garnish
-Place a rack at the top of your oven and preheat your broiler. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers and onions on it, skin side up.
-Broil peppers and onions until skins are charred. This will vary greatly based on your broiler. Remove from oven and, using a pair of tongs, place the peppers in a large ziploc bag. Seal and set aside until peppers and onions are cool enough to handle, 10-15 minutes.
-Once peppers are slightly cooled, peel off and discard the charred black skins. It's okay if some bits of skin still cling to the pepper.
-Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. You can blend for less time to leave the dip a bit chunky, or puree for longer until completely smooth. Let chill for about 30 minutes for flavors to meld.
-Scrape into a serving bowl. Serve with pita or lettuce leaves or use as a spread on sandwiches, etc. Makes 2 cups.
Garnish pepper and walnut mixture with pine nuts and parsley, then sprinkle with sumac.
Serve with warm pita for an incredibly delish bite!
PERSNICKETY NOTES:
*You can find pomegranate molasses in Middle Eastern markets. In the grocery store, try the international aisle or next to the regular molasses.
*Ground Sumac is a popular spice in Middle Eastern cuisine and is readily available in most U.S. groceries. With a tart, slightly lemony taste it lifts the flavors of meats, soups and vegetables and lends a deep red color.
