RED BELL PEPPER-WALNUT DIP (MUHAMMARA)

Red Bell Pepper-Walnut Dip (Muhammara) image

Provided by John Willoughby

Categories quick, dips and spreads, side dish

Time 5m

Yield About 2 1/2 cups

Number Of Ingredients 12

Ingredients

3/4 cup walnuts
3 roasted red bell peppers
3/4 cup fresh bread crumbs
1 j alapeño or other small hot chili pepper, stemmed and seeded
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon pomegranate molasses
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt
pepper
2 tablespoons olive oil

Steps:

Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 7 grams