Muhammara (1 1/3 c.)
1/2 cup walnuts
4 roasted red peppers, peeled, deseeded
1/2 lemon, juiced
1/2 cup plain pita chips, crushed
5 1/2 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin, more to taste
sea salt, ground black pepper, to taste
1/2 teaspoon red chili paste, more to taste
1 tablespoon pomegranate molasses, or 1 tablespoon sugar
Preheat oven to 350F. Place walnuts on baking sheet and toast until fragrant and lightly browned, 5 to 10 minutes. Let cool. Combine walnuts, red peppers, lemon juice, pita chips, olive oil, cumin, salt, pepper, chili paste and pomegranate molasses in blender or food processor. Pulse to combine ingredients, scraping down sides of bowl occasionally, until you get a spreadable paste. Chill until ready to serve.
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1/2 cup walnuts
4 roasted red peppers, peeled, deseeded
1/2 lemon, juiced
1/2 cup plain pita chips, crushed
5 1/2 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin, more to taste
sea salt, ground black pepper, to taste
1/2 teaspoon red chili paste, more to taste
1 tablespoon pomegranate molasses, or 1 tablespoon sugar
Preheat oven to 350F. Place walnuts on baking sheet and toast until fragrant and lightly browned, 5 to 10 minutes. Let cool. Combine walnuts, red peppers, lemon juice, pita chips, olive oil, cumin, salt, pepper, chili paste and pomegranate molasses in blender or food processor. Pulse to combine ingredients, scraping down sides of bowl occasionally, until you get a spreadable paste. Chill until ready to serve.
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