Muhammara (Roasted Red Pepper & Walnut Dip)

Ingredients

• 2 roasted red bell peppers (jarred or homemade)
• 1 cup raw walnuts
• 1/4 cup gluten-free breadcrumbs
• 1 tbsp pomegranate molasses (or 1 tbsp lemon juice mixed with 1 tsp allulose)
• 1 clove garlic
• 2 tbsp olive oil
• 1/2 tsp cumin
• pinch of red pepper flakes

Method

1. 1

   Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly darkened — this toasting step is what gives muhammara its deep, roasted backbone; raw walnuts leave the dip tasting one-dimensionally sweet, dominated entirely by the peppers.

2. 2

   Let the walnuts cool slightly, then combine with the roasted red peppers, breadcrumbs, pomegranate molasses, garlic, olive oil, cumin, and red pepper flakes in a food processor.

3. 3

   Pulse until mostly smooth but still slightly textured, not completely pureed.

4. 4

   Taste and adjust with more pomegranate molasses for tang or olive oil for richness.

5. 5

   Chill at least 30 minutes before serving, drizzled with extra olive oil.