Muhamarra Roasted Red Pepper Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is loaded with flavor and a great addition to am Mezza platter. Just spread on a warm toasted piece of pita and enjoy. Ingredients:
1 - 1/2 cups broken walnuts |
1 slice whole wheat bread (about 1/2 cup crumbled) |
1 jar (12 ounces) roasted red peppers, rinsed and drained, coarsely chopped (about 1 1 - 1/2 cups) |
4 tablespoons extra virgin olive oil, plus more to taste |
2 tablespoons pomegranate syrup (also called pomegranate paste or molasses) plus more to taste |
1 tablespoon fresh lemon or lime juice |
1/2 tsp. red pepper flakes |
1 teaspoon kosher salt, or to taste |
3/4 teaspoon ground cumin |
1/2 teaspoon sugar (optional) |
toasted pita or lavash |
Directions:
1. Combine the walnuts and bread in the bowl of a food processor; process until finely chopped.
2. Add the roasted peppers and olive oil; process until smooth.
3. Add the pomegranate molasses,
4. lemon juice, hot red pepper paste, salt, cumin and sugar.
5. Process until blended.
6. Taste and add more olive oil,
7. 1 tablespoon at a time, until mixture is thick, but easy to spread.
8. Taste and add more molasses, salt, and/or sugar, to taste.
9. (If the pomegranate molasses is sweet the dip might need a dash more of lemon or lime juice.)
10. Refrigerate, covered, until ready to serve.
11. Flavors will mellow as the dip
12. . Serve with oven toasted or grilled pita or other flat bread.
13. Makes about 2 cups or 8 or more servings
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