Serious Heat: Muhammara Recipe

• 1 (7-ounce) jar roasted red peppers, drained
• 1 small French bread roll
• 1/3 cup walnuts, finely chopped
• 2 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
• 3/4 cup extra-virgin olive oil
• 1/4 cup pomegranate seeds
• Pita bread, for serving

1. In a food processor blend together the peppers, the bread, 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. Transfer to a bowl, top with pomegranate seeds, and serve at room temperature with the pita.

red peppers, bread roll, walnuts, garlic, lemon juice, pomegranate molasses, ground cumin, extravirgin olive oil, pomegranate seeds, bread

Taken from www.seriouseats.com/recipes/2011/01/muhammara-middle-eastern-dip-puree-red-peppers-walnuts-pomegranate-molasses-recipe.html (may not work)