Muhammara Serves 2-4 as a dip

Preparation

  • 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.

Ingredients

  • 1 large fresh red bell pepper, roasted
  • ½ 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
  • 1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
  • 5 tablespoons olive oil
  • ¾ cup walnuts, lightly toasted
  • 4 to 6 tablespoons fresh bread crumbs

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