Red Pepper Muhamarra Dip

November 9, 2018

This fresh Middle Eastern dip, courtesy of Molly Martin and Lyndi Stein of Juniper Green Culinary Events, is perfect for holiday entertaining.

Ingredients

3 large red bell peppers

2 tablespoons olive oil, plus extra to garnish

salt, to taste

1/4 cup fresh breadcrumbs (or panko)

½ tablespoon lemon juice

1 tablespoon pomegranate molasses

1½ teaspoons ground cumin

1 tablespoon dried Aleppo chili flakes

1 small garlic clove, peeled and rough chopped

1/4 cup walnuts, finely chopped

parsley or cilantro, for garnish

Preparation

1. Heat oven to 475F. Toss peppers in olive oil and salt and roast on foil-lined baking sheet until very soft and blackened on the outside. Place in ziploc bag — the steam helps loosen the skin. Cool and use paper towel to wipe skins off. Do not rinse peppers — this takes away all the flavor of the oils.

2. Place all ingredients except walnuts in bowl of food processor. Pulse once or twice until a very rough, rustic texture — not a smooth puree. Stir in nuts. Garnish with torn parsley or cilantro, another drizzle of olive oil, or bonus points for fresh pomegranate seeds! Serve at room temperature with freshly chopped vegetables for dipping.