Muhammara Walnut And Red Pepper Spread
|Walnuts||3⁄4 Cup (12 tbs), toasted and skinned|
|French bread crumbs||2 Tablespoon, toasted|
|Ground cumin||1 1⁄2 Teaspoon|
|Red bell peppers||1 1⁄4 Pound, roasted and peeled|
|Jalapeno chilies||6 , roasted, seeded and peeled|
|Pomegranate molasses||2 Teaspoon (Available In Middle Eastern Markets)|
|Olive oil||2 Tablespoon|
|Red pepper flakes||1 Teaspoon|
|Fresh lemon juice||1 Tablespoon (Or To Taste)|
In a blender or food processor, grind the walnuts, bread crumbs, and cumin together.
Add the peppers, chilies, and pomegranate molasses.
With the machine running, drizzle in the olive oil until the mixture becomes creamy.
Add the pepper flakes, salt, and lemon juice.
Serve at once, or, for the best flavor, cover and refrigerate for 4 to 5 days.