Makes about 2 1/2 cups of sweetly savory goodness. Muhammara is far more interesting than a ho-hum cheese ball and it’s the perfect thing to bring to a holiday party.
INGREDIENTS:
1 1/2 cup walnut pieces
1 (12 ounce) jar of roasted red peppers, (about 4 peppers), drained
1 slice whole wheat bread, torn into four pieces
1/4 cup extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 teaspoon table salt
1/2 teaspoon ground cumin
1/4 -1/2 teaspoon cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, 5 to 8 minutes. Let cool.
2. Pulse all ingredients in a food processor until smooth, about 12 -14 pulses. Transfer the dip to a serving bowl and cover with plastic wrap to let the flavors deepen. Refrigerate for at least a half an hour. This dip can be refrigerated for 3 days and may be served with warm pita bread, pita chips, flatbreads, a sliced baguettes, or alongside fish or meat.
***Christopher Columbus has committed oh so many errors, not the least of which includes giving the bell pepper it's misleading name. When returning to Europe with these fruits, he called them pimientos(peppers) knowing that peppercorns were highly valued at that time. Bell peppers go many names. In Britain, they are simply called peppers, while down undah they are known as capsicum. Paprika, that lovely spice which confers it's lovely smokiness to dishes like chicken paprikash, is made from bell peppers
**Muhummara is a sauce popular in the eastern Mediterranean. The name means brick colored in Arabic.
**Pomegranate molasses can be found at Middle Eastern markets, most Whole Foods, and in the international aisle of many supermarkets.
Adapted by Cristina Paul
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