Muhammara

This is one of those recipes I've been wanting to make for a long time -- maybe because the name sounds so interesting!  I definitely should have made muhammara sooner, because it's very easy and also very delicious.  It's similar to hummus and could be used pretty much anywhere you would serve hummus, but with walnuts and roasted red peppers as the main ingredients.  We enjoyed it with guests at Thanksgiving, with lots of different fresh veggies for dipping.

 

Muhammara (adapted from The Moosewood Restaurant Table)

Makes about 2 cups

1 cup walnuts

2 garlic cloves, roughly chopped

2 large roasted red peppers, drained if using jarred

1 T fresh lemon juice

4 teaspoons pomegranate molasses or substitute an additional 1 T lemon juice + 1 tsp brown sugar

¼ cup olive oil

1 tsp ground cumin

¼ tsp crushed red pepper flakes

¼ tsp salt

⅓ to ½ cup breadcrumbs

Toast the walnuts in an oven at 350 degrees or in a dry skillet for about 5 minutes, until fragrant and lightly browned. Set aside to cool for a few minutes before processing.

Place the walnuts in the bowl of a food processor and process until the nuts are well chopped. Add all the remaining ingredients (starting with the smaller amount of breadcrumbs).  Process until smooth.  Add more breadcrumbs for a thicker dip, and adjust salt, lemon juice, and red pepper flakes to taste.  Keeps 1 week in the fridge.