Red Bell Pepper-Walnut Dip (Muhammara)

1. 1

   Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.

2. 2

   Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels.

3. 3

   Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste.

4. 4

   Process until smooth, stopping to scrape down the sides if necessary.

5. 5

   With the machine running, slowly pour in olive oil and process until combined.

6. 6

   Taste, and adjust seasoning if necessary.

7. 7

   Serve with toasted pita bread for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.