Muhammara (Roasted Red Pepper Dip)

Ingredients

• 2 red bell peppers
• 4 tbsp (60 ml) Extra Virgin Olive Oil divided
• 1/4 cup (60 ml) shelled toasted walnuts
• 1 garlic clove roughly chopped
• 2 tbsp (30 ml) tomato paste
• 3/4 cup (180 ml) bread crumbs
• 2 tbsp (30 ml) pomegranate molasses
• 1/2 tsp (2.5 ml) sugar
• 1 tsp (5 ml) sumac
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) cayenne pepper optional

Method

1. Preheat the oven to 425 degrees F (220°C).
2. Brush the bell peppers with 1 tbsp (15 ml) of olive oil and place them in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F (220°C) heated oven for 30 minutes or so, turning them over once or twice.
3. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes; this traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds, and slice the peppers into small strips.
4. Now, in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp (45 ml) extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, sugar, sumac, salt, and cayenne. Blend into a smooth paste.
5. Transfer to a serving bowl. You may cover the muhammara and refrigerate it, but be sure to bring the dip to room temperature before serving.
6. When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!