Muhammara (Roasted Red Pepper and Walnut Dip)

Ingredients

• Red bell pepper

  raw

  2 medium or 238g

• Black walnuts

  dried

  1 cup, chopped or 125g

• Garlic

  raw

  2 clove or 6g

• Lemon juice

  50g

• Cumin seed

  1 tsp, whole or 2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  table

  1 tsp or 6g

• Olive oil

  ¼ cup or 54g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  25g

• Pomegranate Molasses

  Soofer Co., Inc.

  1 Tbsp or 18g

Directions

1. Roast bell peppers on a sheet pan for 20 minutes at 400 degrees by splitting in half and deseeding. Flip once halfway. You can toast your walnuts in the oven at the same time by placing walnuts on a sheet pan and letting roast for about 10 minutes (keep an eye on them so not to let them burn).
2. Put red peppers and walnuts in blender with other ingredients and blend until smooth and creamy.
3. Garnish with a drizzle of olive oil, a drizzle of pomegranate molasses and a sprinkle of crushed red or Aleppo pepper.
4. (source: https://www.mediterraneanliving.com/muhammara-roasted-red-pepper-and-walnut-dip/#wprm-recipe-container-36462)