Muhammara (Roasted Red Pepper and Walnut Dip)

Another Arabic recipe – Muhammara. This is a dip, much like hummus, and can be served in the same contexts – with bread, carrot sticks, etc. I’ve adapted it from this recipe with fairly insignificant alterations. Requires a food processor,but otherwise almost entirely brainless.

3 large roasted red peppers (it may be cheaper to buy a jar of roasted red peppers depending on the season). The original recipe recommends roasting them in a cast iron pan in the oven so you can preserve their liquid, which you’ll need to keep things juicy. If using the jarred peppers, pour their liquid into the recipe when you add them.
1-1.5 cups walnuts
2 cloves garlic
1 cup bread crumbs
1/3 cup olive oil
1 teaspoon cumin or to taste
1 Tablespoon pomegranate molasses
1 teaspoon salt
red chili flakes to taste (this is supposed to be spicy to some degree. This is the main reason we ordered it in Syria, since very little is spicy)

Toast walnuts for a couple minutes on medium. During that time, grind breadcrumbs and garlic in food processor. Then add walnuts, grind, then add everything else except olive oil. Grind till combined and paste like. Taste for adjustments. Slowly drizzle in olive oil while food processor is running.

Plop some of this onto a plate. Hold a spatula in the center, then spin the plate to distribute. If you rock the spatula, it’ll look fancy. Pour some more pomegranate molasses on top, then more olive oil. Here’s a picture: