Name: Muhammara Red Pepper Dip
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 1 jar roasted red bell peppers (16-ounce jar, drained and patted dry); 1 cup walnuts (toasted); 0.5 cup panko breadcrumbs (toasted until golden); 1 clove garlic (fat clove, chopped); 3 tbsp extra virgin olive oil (plus more for drizzling); 2 tbsp molasses (pure pomegranate molasses); 0.5 tbsp lemon juice (freshly squeezed); 1.5 tsp aleppo pepper (use 1 tsp for mild heat); 0.5 tsp ground cumin (more to taste); 1 tsp kosher salt (Diamond Crystal brand); 1 handful fresh mint (chopped or torn); 1 handful pomegranate seeds (optional garnish)

Instructions

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1

Drain roasted red bell peppers (1 jar) and pat thoroughly dry with a clean towel to remove excess moisture.
2

Set aside a few nuts for garnish. Heat a large pan over medium heat and toast walnuts (1 cup) for 3 minutes until fragrant.
3

Add panko breadcrumbs (0.5 cup) to the pan and toast with the nuts for 3 more minutes until golden brown, stirring frequently.
4

In a food processor, combine the toasted walnuts, breadcrumbs, and garlic (1 clove). Blend into fine crumbs.
5

Add the roasted red bell peppers (1 jar), extra virgin olive oil (3 tbsp), molasses (2 tbsp), lemon juice (0.5 tbsp), aleppo pepper (1.5 tsp), ground cumin (0.5 tsp), and kosher salt (1 tsp) to the processor.
6

Pulse repeatedly until the dip is mostly smooth but still slightly chunky and rustic in texture.
7

Plate the dip, create decorative waves with a spoon, and garnish with fresh mint (1 handful), pomegranate seeds (1 handful), and chopped walnuts.