By Martha Rose Shulman

Time About 10 minutes

Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.

Ingredients

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Yield: Makes about 2 cups

1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded

1 cup shelled walnuts

⅓ cup fresh bread crumbs

1 teaspoon coarsely ground red Aleppo pepper or ½ to 1 teaspoon chili flakes (to taste)

1 teaspoon lightly toasted cumin seeds, ground

¼ teaspoon allspice

Pinch of sugar ?

4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste

¼ cup extra virgin olive oil (more to taste)

1½ tablespoons pomegranate molasses (more to taste)

1 tablespoon fresh lemon juice

½ to ¾ teaspoon salt, preferably kosher salt, to taste

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Ingredient Substitution Guide ( attr(href) )

Preparation

1. Step 1

   Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.

2. Step 2

Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

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Tip

Advance preparation: This will keep for 5 days in the refrigerator.

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