Muhammara Dip (Red Pepper and Walnut Dip)

Here is the fabulous dip I was talking about the other day. This dip is soooo good!

If it went head to head with The Best Dip Ever-Garlicky Red Lentil Dal, it would be a very close battle.

I have been looking for ways to use the Pomegranate Molasses I made a couple of months ago and this dip was calling my name. It was really simple. I just mixed it up in the food processor and then we ate it. Unfortunately, I didn't have any pita chips, so we just used tortilla chips to dip. Not that it really mattered too much- the dip was so good, you probably could've used anything and this dip would have made it taste great.
I was thinking of all the great ways I could use the leftovers, like as a spread in a pita or something, but you guessed it, there weren't any leftovers!


Muhammara (Red Pepper and Walnut Dip) 2006, Ellie Krieger
Ingredients
3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving
Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
Serve with pita toasts.

Coming Tomorrow- Blogging for Babies Event- Mini Layer Cakes