MUHAMMARA (SYRIAN RED PEPPER DIP)

INGREDIENTS

• 3 medium red bell peppers
• 1/2 cup gluten-free breadcrumbs*
• 1 clove of garlic
• 2 teaspoons lemon juice
• 1/2 tablespoon pomegranate molasses
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 tablespoon red pepper flakes
• 1 teaspoon cumin
• 1 tablespoon olive oil, plus more for drizzling
• 1/3 cup walnut halves, finely chopped

Optional Toppings

• chopped parsley
• lemon zest
• freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400ºF (200ºC) and position an oven rack to the center position. Line a baking sheet pan with foil.
2. Put the bell peppers on the sheet pan and bake for 30 to 35 minutes, turning occasionally, until the outer skin is blackened. Once the peppers are roasted, transfer them to a heat-safe bowl and cover it with plastic wrap. Let the peppers sit for about 30 minutes. Once the peppers are cool enough to handle, remove the skin, stem, seeds and ribs.
3. Add the peppers, breadcrumbs, garlic, lemon juice, pomegranate molasses, vinegar, salt, red pepper flakes, cumin and olive oil into the bowl of a food processor. Blend everything until smooth. Taste and adjust the seasonings to your liking. Empty the red pepper mixture into a bowl.
4. Stir in the chopped walnuts, saving 1 or 2 tablespoons for topping. Sprinkle the rest of the chopped walnuts, parsley, lemon zest and black pepper on top of the muhammara. Drizzle with a tiny bit of olive oil. Serve immediately. The dip is best consumed within 3 to 4 days.