Muhammara (Red pepper and Walnut Dip)

Muhammara (Red Pepper and Walnut Dip)

Ingredients:

• 2  Red bell peppers, roasted

• 1 ½ C Raw walnuts

• 3 Cloves garlic

• ¼ C Fresh lemon juice

• 2 tsp Paprika

• 1 tsp Teeny Tiny Spice Company blend of choice (Suggestions below)

• 1 Tbs *Pomegranate molasses (You can substitute honey)

• 2 Tbs Olive oil

• ½ tsp Salt

• Black pepper to taste

*Pomegranate molasses can be found in international markets

Suggested blends: Afghani Spice, Hairissa, Ethiopian Berberé, Ras el Hanout

Instructions:

1. Place peppers on a baking sheet and put on top shelf of oven on high broil.

2. Broil, turning the peppers every two minutes until they are charred black all over, about 10 minutes.

3. Remove from oven and place in a brown paper bag to steam for a few minutes.

4. While the peppers are steaming, turn oven temperature to 350°F

5. Place the walnuts and garlic cloves on a parchment lined baking sheet and bake on the middle oven rack until the walnuts are golden brown, about 10 minutes.  Remove from oven and set aside to cool.

6. While the nuts and garlic are cooling, remove the peppers from the bag, peel off the charred skin and de-seed.

7. Combine all of the ingredients in a food processor and blend until smooth.

8. Adjust seasoning and serve with slices of pita bread, vegetable strips or crackers.