Roasted Red Pepper and Walnut Dip

From the levant comes a warm, sweet, tart kind of dip, great as both a dip or a spread! In Lebanon, we call this appetizer, "Muhammara," which literally means "to make red." It is made by toasting walnuts and sweet red peppers and then pureeing them with pomegranate molasses and spices. The resulting flavors are savory, sweet, slightly smoky, and just a little spicy. With such a great texture and flavor, you'll be sharing this recipe with everyone!

Ingredients

• 2 red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 1/2 cup breadcrumbs or panko, lightly toasted (optional for smoother texture)
• 2 tsp pomegranate molasses
• 2 cloves of garlic
• 1 tsp red pepper flakes
• 2 TBSP lemon juice
• 1 tsp paprika
• 1/2 tsp cumin (optional)
• 1/2 tsp cinnamon (optional)
• 1 tsp kosher salt
• Few grinds black pepper
• 4 TBSP extra virgin olive oil

Instructions

1. Combine the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth.
2. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go.
3. Serve the muhammara in a small bowl, chilled or room temperature.

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And that's it!! Naturally vegan and gluten free, muhammara allows you to impart a fabulous smoky flavor to foods, if the peppers and walnuts are roasted just right. Match this muhammara with some pita bread, or crackers, and plate as an appetizer on your winter party table. Use the leftovers as a tangy spread in sandwiches, or just keep dipping!