Muhammara

This is one of the most delicious middle eastern dips you can make, and certainly one of the easiest! Don't be turned off by the inclusion of pomegranate molasses -- it's very easy to make and I've listed 2 simple "recipes" for it. Or you may choose to substitute the pomegranate molasses with grenadine. This dip is sure to be a hit at your next party! Adapted from Gourmet Magazine.

• Ready In: 10 mins
• Yields: 1 3/4 cups

Ingredients

• 1 (7 ounce) jar  roasted red peppers, drained
• 2⁄3 cup  fine  fresh breadcrumb
• 1⁄3 cup walnuts, toasted lightly and chopped fine
• 2 -4  garlic cloves, minced and mashed to a paste with
• 1⁄2 teaspoon salt
• 1  tablespoon fresh lemon juice (to taste)
• 2  teaspoons pomegranate molasses (see notes below) or 2  teaspoons  grenadine
• 1  teaspoon ground cumin
• 1⁄2 teaspoon hot red pepper flakes
• 3⁄4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
•  toasted  pita bread, triangles as an accompaniment

Directions

1. To make Pomegranate Molasses:
2. Bring to boil 1 quart Pomegranate Juice (such as Pom Wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
3. Or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.
4. Recipe Directions:
5. 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.
6. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
7. Serve at room temperature with the pita triangles.