a 7-ounce jar of roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, lightly toasted, finely chopped
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
Recipe Submitted by: Mark Janicki
TV5 Forecast Center
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