Muhammara

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 4 medium red bell peppers, roasted and peeled
• 2/3 cup breadcrumbs
• 1 2/3 cups walnuts, toasted
• 12 -16 garlic cloves
• 1/2 teaspoon garlic powder
• 1 pinch salt
• 1 teaspoon cumin
• 1 1/2 tablespoons lemon juice
• 1/4 cup pomegranate syrup
• 3 -4 tablespoons olive oil

Recipe

• 1 roast, steam, peel, and de-seed red bell peppers. toast the walnuts in a dry pan while you’re waiting for the peppers to roast. food process peppers (and that “juiceâ€? you remembered to save!), breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, and spices. slowly drizzle in olive oil until desired consistency.
• 2 it’s good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. you just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). when i make and serve this on the same day, i usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
• 3 chill if possible, and serve with romaine leaves, vegetables, or homemade pitas.
• 4 (serving size is approximately 1/4 c).