MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Muhammara (Red Pepper and Walnut Spread) image

Number Of Ingredients 13

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Ingredients

1 large fresh red bell pepper, roasted (see note)
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
2 cups (if making molasses) unsweetened pomegranate juice
1 cup (if making molasses) sugar
1 (if making molasses) fresh squeezed juice of 1 lemon
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oi
3/4 cup walnuts, lightly toasted
4 tablespoons fresh bread crumbs

Steps:

If making the pomegranate molasses, combine pomegranate juice, sugar and juice of one lemon in a small saucepan. Set over medium-high heat and bring to a simmer. Lower the heat to medium-low and continue to simmer, stirring occasionally, making sure molasses does not boil, until liquid is thick and reduced by about half, 25 to 30 minutes. Let cool completely. Pomegranate molasses will keep in an airtight container in the refrigerator for up to 1 week.
Note on roasting the red pepper: char on all sides directly on the burner of a gas stove or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.
If roasting the pepper, toast the walnuts for 5 minutes while the pepper is roasting.
Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.