We had this dip with our eggplant lentil stew last night, and it was fantastic. Another recipe with pomegranate molasses, and just the right amount of spice (I only used 1/4 teaspoon red pepper flakes). It was very garlicky, which I like. I only used about 1/4 cup (if that) of olive oil, instead of the 3/4 cup called for. I thought this was a really flavorful and easy-to-make dip, a great accompaniment for a Mediterranean dinner, and definitely company-worthy.
Muhammara (adapted from Gourmet magazine, and recommended by a friend)
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2-4 cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
scant 1/4 teaspoon dried red pepper flakes
scant 1/4 cup extra virgin olive oil
toasted pita triangles or crostini as accompaniment
In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until the mixture is smooth. With the motor running, add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita or crostini. Makes about 1 3/4 cups.