MUHAMMARA

Total Time: 20 min Servings: 2 cups Source:

Ingredients

4 TEASPOONS GROUND CUMIN

7 INCH PITA BREAD, TORN INTO ROUGH PIECES

1 CUP WALNUTS

2 12-OUNCE JARS ROASTED RED PEPPERS, DRAINED AND PATTED DRY (2 CUPS)

1 TEASPOON ALEPPO PEPPER (OPTIONAL; SEE NOTE)

½ TEASPOON RED PEPPER FLAKES

KOSHER SALT AND GROUND BLACK PEPPER

3 TABLESPOONS POMEGRANATE MOLASSES, PLUS MORE TO SERVE

2 TABLESPOONS LEMON JUICE

6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

CHOPPED FRESH FLAT-LEAF PARSLEY, TO SERVE

Directions

01 In a small skillet over medium, toast the cumin, stirring, until fragrant, about 30 seconds. Remove from the heat and set aside.

02 In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds. Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Process until smooth, about 45 seconds, scraping the bowl as needed.

03 Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds. With the machine running, drizzle in the oil. Taste and season with salt and pepper, then transfer to a serving bowl. Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley.