RED PEPPER DIP WITH WALNUTS AND POMEGRANATE

Red Pepper Dip With Walnuts And Pomegranate image

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

Provided by Amanda Hesser

Time 30m

Yield about 3 cups

Number Of Ingredients 11

Ingredients

2 1/2 pounds red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely ground
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)
1/2 teaspoon ground cumin, more for garnish
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
8 pita breads

Steps:

Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 688 milligrams, Sugar 16 grams, TransFat 0 grams