Muhammara- Put the Hummus On the Back Burner

• 2 slices Toasted Bread (I Use Whole Grain For Texture)
• 2 cloves Garlic, Optional
• 4- 1/4 ounces, weight Walnuts
• 3 whole Red Bell Peppers, Charred
• 2 Tablespoons Pomegranate Molasses
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1 teaspoon Paprika
• 1 teaspoon Cayenne Pepper Or Aleppo Pepper, If Available
• 1 teaspoon Or More Of Hot Pepper, If You Like It Spicy
• 1 teaspoon Salt And Pepper, to taste
• 3 bags Or Ziplocs

1. 1) Char the bell peppers over a medium flame, turning them every couple of minutes till they are charred or black.
2. Place in bags, knot and cover with a kitchen towel for about 15 minutes.
3. 2) Using the bag, pinch a bit off the butt of the pepper and then begin peeling the skin.
4. Its ok to have some left.
5. Do not even think of rinsing them off.
6. They add depth of character, I mean flavor.
7. 3) Filet the edges, leaving the seeds intact and away from the good stuff.
8. Then, roughly chop it all up.
9. Dont give it too much attention its going into the blender.
10. 4) In a blender, add toasted bread, smashed garlic, walnuts, paprika and cayenne or Aleppo pepper.
11. Add hot pepper, if using.
12. Give it a good whizz.
13. 5) Add the chopped bell pepper and pomegranate molasses.
14. Puree for about a minute or so, till desired texture reached.
15. Im looking for a smooth consistency.
16. 6) Give it a taste and add lemon juice and olive oil to taste.
17. I added about 2 tablespoons of olive oil and a drizzle of lemon juice.
18. 7) Serve immediately with crispy Arabic/pita bread or refrigerate until required.
19. It will last in the fridge for 2 or more days.

bread, garlic, walnuts, red bell peppers, pomegranate molasses, olive oil, lemon juice, paprika, cayenne pepper, pepper, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/muhammara-put-the-hummus-on-the-back-burner/ (may not work)