Red Pepper Dip With Walnuts And Pomegranate (Muhammara)

Ingredients

• 2 ½ pounds red bell peppers
• 1 small hot chili, like Fresno or hot Hungarian
• 1 ½ cups walnuts, coarsely ground
• ½ cup crumbled wheat crackers
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons pomegranate molasses, more to taste (see note)
• ½ teaspoon ground cumin, more for garnish
• ¾ teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons olive oil, more for garnish
• 8 pita breads

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    132 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 182 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 3 cups

Preparation

1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
2. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

• Pomegranate molasses, available from several makers, is $5 to $7 for 10 to 12 ounces at Kalustyan’s, 123 Lexington Avenue (28th Street); (212) 685-3451.