Muhammara

Ingredients

• 1 (12-ounce) jar roasted red bell peppers (7 ounces of peppers), drained well
• 3/4 cup walnut halves
• 1/2 cup fresh whole wheat breadcrumbs
• 1 tablespoon pomegranate molasses, homemade or store-bought (or 1 1/2 teaspoons balsamic vinegar + 1 teaspoon honey)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika

Description

1. Combine the ingredients: Put all of the ingredients into the bowl of a food processor fitted with a metal blade.

2. Blend and serve: Pulse until nicely blended, but not completely pureed, stopping to scrape down the sides as needed.

   Serve as a dipping sauce, sandwich spread, or spooned over grilled chicken or fish.

   Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.