Some people like their food dry, but I'm all about complementing the flavor and texture with dips and sauces. I especially like trying and making new ones, and muhammara is my new favorite.
I've been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can't find it; that's the key to authenticity here. This dip was definitely the hit of the party, and couldn't be easier to make. You literally throw all of the ingredients in the food processor, give it a whirl, and you're done.
What's your favorite dip or sauce?
Adapted from Bon Appetit
1 12-ounce jar roasted red bell peppers, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
Pita chips, warm pita bread, or veggies for serving
1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.
2. Transfer to bowl; serve with chips, pita, or veggies.