Muhammara (Roasted Red Pepper and Walnut Dip)

Ingredients

• 3 large red peppers (or substitute with jarred roasted red peppers)
• 1/2 cup breadcrumbs
• 1/2 cup walnuts (raw, unsalted)
• 2 tablespoons pomegranate molasses
• 1/4 cup extra virgin olive oil
• 1 large garlic clove
• 1 teaspoon aleppo pepper (or substitute with half the amount in chilli flakes)
• 1/2 teaspoon salt
• 4 sun dried tomatoes (optional - see notes)
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice

Instructions

1. 1

   Start by pre-heating the oven to 450F

2. 2

   Wash and cut the red peppers in half. Remove all the seeds

3. 3

   To char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes

4. 4

   Cover with foil and place in the oven. Bake for 30 - 45 minutes, until the peppers are soft

5. 5

   Take them out of the oven and keep it covered with foil. Allow the peppers to rest for 10 minutes. This allows them to soften and makes removing the peel much easier

6. 6

   Peel the peppers carefully with tongs or using your hands, and discard the peels

7. 7

   Lightly toast the bread crumbs in an oil free pan over medium heat and set aside

8. 8

   Lightly toast the walnuts in an oil free pan over medium heat, and set aside

9. 9

   Add the roasted peppers along with the bread crumbs, walnuts, and all other ingredients to a food processor

10. 10

    Process until a paste forms, stopping to scrape the sides of the food processor as necessary. The final dip should have a bit of texture

11. 11

    Spread onto a dish and garnish with pomegranate molasses, walnuts and parsley. Serve with pita bread