Muhammara

Name: Muhammara
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 pieces Chilli (2 smalls Hot chilies); ½ tsp Cumin Seeds (1/2 teaspoon Cumin); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 2 tsp Olive Oil (2 teaspoons Olive oil); 2 pieces Sliced Bread (2 large Pitas cut into 8 wedges, and toasted); 3 tbsp Molasses (3 tablespoons Pomegranate Molasses or more to taste); 2 ½ lb Red Bell Pepper (2 1/2 pounds Red bell peppers); 0 pieces Table Salt (Salt to taste); ½ tsp Granulated Sugar (1/2 teaspoon Sugar); 1 ½ cup Walnuts (1 1/2 cups Walnuts - (abt 6 oz) coarsely ground); ½ cup Wheat Crackers (1/2 cup Wheat crackers crumbled)

30 minMexican

Servings16

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes.
2Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel.In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth.
3Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream.
4Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water.Refrigerate overnight to allow the flavors to mellow.
5Serve with the toasted pita wedges.This recipe yields about 3 cups and provides for 16 appetizer servings.