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Muhammara




Source of Recipe


The Toronto Star


Recipe Introduction


A bold Turkish dip that stirs the senses, adapted from a recipe at http://www.epicurious.com. To make fresh breadcrumbs, finely chop stale bread in a food processor. Toast walnuts in a small skillet over medium heat until browned and fragrant. Use toasted pita triangles or pita chips to dip. To save time, buy the roasted peppers bottled or from bins in the supermarket deli section; the marinated kind is fine.


List of Ingredients




3 to 4 cloves garlic

1/2 lb (225 g) roasted red peppers (about 1 cup), drained

2/3 cup fresh breadcrumbs

1/3 cup walnut pieces, toasted

2 to 3 tsp lemon juice

2 tsp pomegranate molasses

1 tsp ground cumin

1/2 tsp chili flakes, salt

3/4 cup extra-virgin olive oil

Recipe



Chop garlic in food processor. Add peppers, breadcrumbs, walnuts, 2 teaspoons lemon juice, pomegranate molasses, cumin, chili flakes and salt. Blend until smooth. With motor running, drizzle in oil gradually. Stir in remaining 1 teaspoon lemon juice if desired.

Serve at room temperature.

Makes about 1-3/4 cups.