Nikki Nicholas Mohamed your recipe Recipe - Muhammara (Red Bell Pepper-Walnut Dip) recipe from the NY Times. my modifications are noted. 3/4 cup walnuts 3 roasted red bell peppers (1 12oz jar cento roasted red peppers) 3/4 cup fresh bread crumbs 1 j alapeño or other hot chili pepper, stemmed and seeded (I used Serrano) 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon pomegranate molasses(substituted 1Tbsp Poma Liquer and 1 Tbsp Agave nectar. you can also use Pom pomegranate juice and sugar or honey) 1 tablespoon lemon juice 1 teaspoon ground cumin Salt and pepper 2 tablespoons olive oil. 1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes. 2. Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary. 3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping. Yield: About 2 1/2 cups.
Posted on: Sat, 09 Nov 2013 16:41:49 +0000
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