Muhammara (Red Pepper and Walnut Dip)

Ingredients

• 2 roasted red peppers (or jarred)
• 1 cup walnuts, toasted
• 3 tbsp tahini
• 2 tbsp pomegranate molasses
• 2 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp ground cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Method

1. Toast walnuts in a dry pan for 3 minutes, then let cool slightly.
2. Combine peppers, walnuts, tahini, pomegranate molasses, and lemon juice in a food processor.
3. Add garlic, cumin, olive oil, salt, and pepper; blend until smooth.
4. Adjust seasoning and consistency as needed.
5. Serve with pita chips or fresh vegetables.