2 slices of bread (can be stale, whole wheat is good), toasted
4 whole roasted red peppers (preferably packed in oil), coarsely chopped
½ cup walnuts, toasted lightly and chopped
2 garlic cloves, mashed with 1/2 tsp salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
½ teaspoon dried hot red pepper flakes
¼ cup extra-virgin olive oil
Place the toasted bread in the bowl of a food processor and pulse until it is reduced to fine breadcrumbs.
Add in all the remaining ingredients except the oil and process until the mixture is uniform and the ingredients are fully incorporated. With the motor running, add the oil gradually; continue blending until the dip reaches your preferred consistency - anywhere from smooth to slightly chunky.
Taste and adjust seasonings, adding salt if necessary and a bit more pomegranate syrup if you’d like more sourness.
Transfer the muhammara to a bowl and serve with pita triangles and veggies for dipping.
From greenprophet.com
