Muhammara (roasted walnut and red pepper dip)
2 sweet red bell peppers, halved and deseeded
2 sliced whole wheat bread
2 tablespoons lemon juice
3/4 cup toasted walnuts
2 teaspoons pomegranate molasses (available at Mustafa and Redmart)
1 garlic clove, chopped
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper or medium-hot chili powder (available at Mustafa)
1/2 teaspoon salt
1/2 cup Alce Nero extra-virgin olive oil
sprinkle of sumac, for garnish (available at Mustafa)
a few toasted pinenuts, for garnish
1. Preheat your oven to 180ºC and place bell peppers skin side up on a baking tray lined with parchment paper. Brush lightly with olive oil. Roast on the middle rack for 30-40 minutes until skin blackens.
2. Remove the tray from the oven and cover peppers with a tea towel until cool. Once cool, peel and discard skin. Set peppers aside.
3. Toast whole wheat bread slices in a toaster until crisp. Set aside to cool.
4. Place cooled bread slices in a food processor and process to make crumbs.
5. Next, add peeled roasted peppers, walnuts, garlic, cumin, Aleppo pepper, salt, lemon juice and pomegranate molasses; run the food processor on low setting. Add extra virgin olive oil in a thin stream and process until well blended but still slightly coarse.
6. Transfer the dip in a serving bowl and sprinkle sumac and pinenuts all over. Serve with Turkish Pide, pita bread or crackers.