SHARING MY VIRAL ARAB DIP RECIPE with NBC! | MUHAMMARA

Live on NBC, I share my favorite dip ever! This dip is so good it went viral on youtube, and it is one of my most popular recipes in my cookbook. Muhammara is an ancient Syrian dip that is smoky, sweet, tangy, nutty, and savory. Try this instead of hummus at your next party, or pair it with chicken or fish. You can also use it in sandwiches and wraps to bring your dish to another level! Walnuts, pomegranate molasses and roasted peppers make this mouthwatering Syrian treat.

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MUHAMMARA
1 cup walnuts, toasted
2 cloves garlic
1/3 cup bread crumbs (any kind will do, from panko to regular breadcrumbs)
1 tsp paprika
1 Tbs. tomato paste
1 tsp. cumin
1 tbs. lemon juice
1 Tbs. pomegranate molasses
1 tsp. ground Aleppo pepper (or a few dashes of cayenne-this is optional)
2 large roasted red bell peppers, skinned OR 1 7-oz jar roasted peppers
Salt to taste
1/3 cup olive oil (extra for brushing peppers if you wish)

If using fresh peppers, roast them, (instructions next) otherwise use the canned red peppers and drain them and pat them dry with paper towels. For housemade roasted peppers, preheat the oven to broil setting. Wash and dry peppers and cut them in half, removing the inner rib and seeds. Line a baking sheet with aluminum foil. Brush the peppers generously with olive oil and bake for 10 minutes. Using the stems or tongs, turn the peppers over then broil for another 10 minutes. Remove peppers from the oven and let them cool until they’re easy enough to handle. Peel off the skins, and cut the pepper into smaller pieces. In a food processor, grind the garlic. Then add and mix the peppers, bread crumbs, lemon juice, tomato paste, pomegranate molasses, cumin, pepper, paprika and cayenne, and a dash of salt to taste. While blending slowly stir in half of the olive oil until smooth. Add the walnuts and remaining oil, and pulse together until the texture resembles crunchy peanut butter, or blend until smooth if you prefer. Transfer muhammara to a container and refrigerate for at least a couple hours, to allow the flavors to blend.