Muhammara

🔥 Prep

• Measure out 1 cup walnuts.
• Measure out 2 cups roasted red pepper (drained if from jar).
• Measure out 0.5 cup breadcrumbs.
• Measure out 2 tbsp pomegranate molasses.
• Measure out 2 tbsp olive oil.
• Measure out 1 tsp chili flakes.
• If using raw walnuts, toast them: place walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned.

🔥 Cook

• 1. Transfer the toasted walnuts, roasted red pepper, breadcrumbs, pomegranate molasses, olive oil, and chili flakes to a food processor.
• 2. Pulse on high for 10 seconds, then scrape down sides.
• 3. Continue processing on medium for 30-45 seconds until the mixture is smooth and well combined.
• 4. Taste and adjust seasoning: add a pinch more chili flakes or salt if desired.
• 5. If a warmer dip is preferred, transfer the muhammara to a small saucepan and warm over low heat for 2-3 minutes, stirring occasionally.
• 6. Remove from heat and let cool slightly before serving.

🔥 Serve

• Spoon the muhammara into a shallow serving bowl and drizzle with a little extra olive oil.
• Garnish with a sprinkle of toasted walnuts and a few chili flakes for texture.
• Serve with warm pita bread, crisp vegetable sticks (carrots, cucumber, bell pepper), or as a spread on grilled flatbread.