Muhammara

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Come on, fess up, how many of you have eaten dip as a meal? There is no point in denying it, I’ve seen you do it. Not to worry, you’re in good company, I’ve done it as well. Let’s face it, dips and spreads are irresistible! Plus, the versatility allows you to dip cubes of sausage, bread, fruits, vegetables, chips, crackers, almost anything that you can grasp with two fingers can be dunked, dipped, slathered, and enjoyed. We all do it, so we should probably do it with a dip that is not only tasty, but good for us. Here is that dip. Tasty and exotic, Muhammara is a Middle Eastern dip/spread that will satisfy your strongest craving while allowing you to ingest good-for-you things like vitamin C, E, and A from the sweet bell peppers, and vitamin B6 and magnesium from the walnuts. So, why deny yourself this pleasure? Dip yourself crazy and enjoy!

Muhammara 

(Middle Eastern Red Pepper and Walnut Spread)

Adapted from The New York Times

1 15.5-oz. jar Melissa’s Sweet Red Bell Peppers

5 scallions, chopped
1 T. freshly squeezed lemon juice
1 t. ground cumin
½-1 t. kosher salt
3 t. pomegranate molasses, divided

1 t. red pepper flakes, divided
5 T. olive oil, divided
¾ cup Melissa’s red walnuts, lightly toasted

4 to 6 tablespoons fresh breadcrumbs

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.

Add 4 tablespoons breadcrumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining breadcrumbs and pulse again. Season to taste with salt and red pepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.