MIDDLE EAST MUHAMMARA

This recipe is very versatile! It can be used as a dip with bread, a spread or along with kebabs and other grilled meats! VIDEO https://www.youtube.com/watch?v=wpnU_5eEAso

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  cup walnuts, toasted and divided
• 1 1⁄2 cups  roasted red peppers, roughly chopped
• 1⁄2 cup  breadcrumbs
• 1⁄3 cup extra virgin olive oil, divided
• 2  garlic cloves, pressed
• 1  tablespoon tomato paste
• 1  tablespoon lemon juice
• 1  tablespoon pomegranate molasses
• 1  teaspoon ground cumin
• 1  teaspoon hot paprika
• 1  teaspoon  ground aleppo pepper
• 1⁄2 teaspoon sea salt
• 1  teaspoon parsley, chopped (for garnish)

Directions

1. In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
2. Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn’t take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
3. Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
4. When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.