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| RED PEPPER DIP WITH WALNUTS AND POMEGRANATE (MUHAMMARA) |
| Time: 30 minutes plus overnight refrigeration |
| 2 1/2 pounds red bell peppers |
| 1 small hot chili, such as Fresno or hot Hungarian |
| 1 1/2 cups walnuts, coarsely ground |
| 1/2 cup crumbled wheat crackers |
| 1 tablespoon freshly squeezed lemon juice |
| 2 tablespoons pomegranate molasses, more to taste (see note) |
| 1/2 teaspoon ground cumin, more for garnish |
| 2 tablespoons olive oil, more for garnish |
| 1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened |
| and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off |
| skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side |
| up, on a paper towel and let drain for 10 minutes. |
| 2. In a food processor, grind walnuts, crackers, lemon juice, pomegranate molasses, cumin, salt |
| and sugar until smooth. Add bell peppers and process until pureed and creamy. With machine on, |
| add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons |
| water. Refrigerate overnight. |
| 3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in |
| a 350 degree oven, and cut into triangles. Serve with dip. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated