muhammara recipe (turkish red bell pepper and walnut dip)
Author: Pamela Salzman
Serves: 2 cups
- 1 ½ cups raw walnuts
- ½ cup fresh bread crumbs
- 3 red bell peppers, roasted, peeled, seeded and chopped, about 1 ½ cups or 1 12-ounce jar
- ¼ cup unrefined, cold-pressed extra-virgin olive oil, plus more to taste
- 2 Tablespoons pomegranate molasses plus more to taste
- 1 Tablespoon fresh lemon juice
- A few shots of hot sauce or ¼ teaspoon ground red chiles, or to taste
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- Toasted pita, your favorite chips or endive leaves
- In the bowl of a food processor fitted with the metal blade, add the walnuts and bread crumbs. Process until finely chopped.
- Add the roasted peppers and olive oil. Process until smooth. Add the remaining ingredients (except the pita) and blend.
- Taste and adjust with more oil, molasses and/or salt.
- Refrigerate, covered until ready to serve. The flavors will come together as the dip sits. Serve with pita, chips or endive leaves.
Recipe by Pamela Salzman at https://pamelasalzman.com/muhammara-turkish-red-bell-pepper-walnut-dip/
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