1/3 cup walnuts (see notes), toasted lightly and chopped fine
1 tbsp fresh lemon juice
2 tsp pomegranate molasses
1 tsp ground cumin
1/2 tsp red pepper flakes
3/4 cup extra virgin olive oil
pita chips to serve with the dip
Pulse the garlic: Add the garlic cloves to a food processor. Pulse to mince them fine.
Blend more ingredients: Add the peppers, bread crumbs, walnuts, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to the food processor. Puree until the mixture is smooth.
Add the oil: With the motor running, add the olive oil gradually and process until you have achieved a nice, smooth consistency with all the ingredients incorporated.
Serve: Transfer the dip to a bowl and serve it at room temperature with the pita chips.
I often make my own breadcrumbs for the Muhammara recipe. To do so, coat two pieces of bread with oil spray and toast the bread until browned. Let the bread cool, then place it in the food processor. Pulse the food processor blade until the bread is broken into coarse crumbs. Measure out the 2/3 cup needed for this recipe, then store any remaining bread crumbs for another use.
You can substitute 2 tbsp toasted pumpkin seeds instead of the walnuts to make this a nut free recipe.