Muhammara

Ingredients

• 12 oz jarred roasted red peppers, drained and patted dry
• 1 cup walnuts, toasted
• 1/3 cup plain dry breadcrumbs
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 clove garlic
• 2 tsp Aleppo pepper
• 1 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp extra-virgin olive oil

Method

1. Pulse the walnuts in a food processor until coarsely ground.
2. Add the peppers, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin and salt and pulse into a thick, slightly textured paste.
3. With the machine running, drizzle in the olive oil.
4. Taste for salt and tang, spread in a shallow bowl and finish with a drizzle of oil and a few chopped walnuts. Serve with warm pita.

Notes