Muhammara (Roasted Red Pepper and Walnut Dip)

Step 1

Start by pre-heating the oven to 450F

Step 2

Wash and cut the red peppers in half. Remove all the seeds

Step 3

To char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes

Step 4

Cover with foil and place in the oven. Bake for 30 - 45 minutes, until the peppers are soft

Step 5

Take them out of the oven and cover the pan with foil paper right away

Step 6

Allow the peppers to rest for 10 minutes. This allows them to soften and makes removing the peel much easier

Step 7

Peel the peppers carefully with tongs or using your hands, and discard the peels

Step 8

Lightly toast the bread crumbs in an oil free pan over medium heat and set aside

Step 9

Lightly toast the walnuts in an oil free pan over medium heat, and set aside

Step 10

Add the roasted peppers along with the bread crumbs, walnuts, and all other ingredients to a food processor

Step 11

Process until a paste forms, stopping to scrape the sides of the food processor as necessary. The final dip should have a bit of texture

Step 12

Spread onto a dish and garnish with pomegranate molasses, walnuts and parsley. Serve with pita bread