Tangy Muhammara (Red Pepper & Walnut Dip)


1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed


In the food processor, chop the walnuts and garlic finely. Add the breadcrumbs and pulse to mix. Add red pepper puree, tomato paste, pomegranate molasses, lemon juice, salt and spices until smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should be thick, not too creamy. If it is too dry for you, add more tomato paste or olive oil. Serve with toasted bread or pita wedges.

Recipe adapted from delishturkish.blogspot.com