MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Syria's Red Pepper & Walnut Dip (Muhammara)
Categories: Vegetables, Nuts, Chilies, Herbs, Breads
Yield: 1 1/2 cups

2 lg Red bell peppers
1 c Walnuts; toasted
1 cl Garlic; roughly chopped
Juice of 1/2 lemon
1/4 c Panko bread crumbs
1 tb Pomegranate molasses
1 ts Smoked paprika
1/2 ts Red pepper flakes
Sprinkle of cumin
2 tb Olive oil

Place a rack at the top of your oven and preheat your
broiler. Cut peppers in half and remove stems and seeds.
Line a baking sheet with tin foil and place peppers on
it, skin side up.

Broil peppers until skins are charred. This will vary
greatly based on your broiler. (Mine takes about 15
minutes.) Remove from oven and, using a pair of tongs,
place the peppers in a large ziploc bag. Seal and set
aside until peppers are cool enough to handle, 10-15
minutes.

Once peppers are slightly cooled, peel off and discard
the charred black skins. It's OK if some bits of skin
still cling to the pepper.

Add roasted peeled pepper halves to the bowl of a food
processor along with all ingredients except for olive
oil. Blend to combine, streaming in the olive oil. You
can blend for less time to leave the dip a bit chunky,
or puree for longer until completely smooth.

Scrape into a serving bowl. Serve with pita or lettuce
leaves or use as a spread on sandwiches, etc. Enjoy!

Yields: 1 1/2 cups

RECIPE FROM: https://www.coffeeandquinoa.com

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