LOCATION: Recipes >> Dips >> Red Pepper Dip 02
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Red Pepper Dip 02
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Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates
"Muhammara"
2 1/2 lbs red bell peppers
1 sm hot chile, or substitute red pepper paste
1 1/2 cup walnuts (6 oz) coarsely ground
1/2 cracker crumbled
2 tbsps pomegranate molasses to taste
1 tbsp fresh lemon juice
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp sugar
2 tbsps olive oil
2 tsps toasted pine nuts or pistachios
pinch ground cumin
olive oil
Roast bell peppers and chiles either over coals or a gas burner or
under an electric broiler, turning frequently until blackened and
blistered all over, about 12 minutes. Place in a covered bowl to
steam 10 minutes (this loosens the skin). Rub off the skins, slit
peppers open and remove stems, membranes and seeds. Spread bell
peppers, smooth side up, on a paper towel and let drain 10 minutes.
In a food processor, grind walnuts, crackers, pomegranate molasses,
lemon juice, cumin, salt, and sugar until smooth. Add bell peppers;
process until pureed and creamy. With the machine on, add olive
oil in a thin stream. Add chiles to taste. (If the paste is too
thick, thin with 1 or 2 tablespoons water) Refrigerate overnight
to allow the flavors to mellow.
When ready to serve, transfer the dip to a serving dish. Sprinkle
pine nuts or pistachios and cumin and drizzle with olive oil.
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