Something magical happens when you puree together roasty nuts and full-flavored red peppers. This dip is proof of that. Plus the name is fun to say. :) The flavor is a lot like Spanish Romesco but different enough to have both of these in your repertoire. We served this as a dip (and it was amazing), and then I used what was left for a marinade for chicken we grilled the next day. Yum!
Muhammara (aka Roasted Pepper and Walnut Dip)
makes about 2 cups
Ingredients
1 cup roasted red and yellow bell peppers, chopped coarse
½ cup walnuts, toasted
⅓ cup crackers or pita chips
3 scallions, chopped coarse
2 Tablespoons extra-virgin olive oil
2 Tablespoons pomegranate molasses
4 teaspoons lemon juice
1 ½ teaspoons paprika (regular or smoked)
1 teaspoon ground cumin
3/4 teaspoon salt
⅛ teaspoon aleppo pepper
Directions
We prefer red bell peppers in this dip. Any type of lean cracker may be used for the crumbs. Crush the crackers in a zipper-lock bag with a rolling pin. Serve with pita bread or crudités or use as a sandwich spread.
Process all ingredients in food processor or blender until coarse puree forms, about 15 to 30 seconds, scraping down sides of bowl halfway through processing. Transfer to bowl and serve with fresh veggies or crackers.