Muhammara

This is one of those dishes that I saw on many blogs and really wanted to make. I never ended up making it during the summer. But I did roast and freeze a ton of red peppers. So for New Year's I pulled them out and finally made the muhammara!

I liked the dip but quite honestly I liked it better before the bread crumbs. THe chips you see in the picture are wontons dipped in an oil and soy sauce mixture and baked until crispy.

Muhammara
adaped from this recipe.

2 cups roasted red peppers, drained
1/2 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.

* the pomegranate molasses was made by boiling down a cup of pomegranate juice with 1 tablespoon of sugar and the juice of half of a lemon. Boiled down until it thickened.