Muhammara (Roasted Red Pepper & Walnut Dip)

• 2 large red (about 1 lb) bell pepper (or one 12 oz jar of roasted red peppers, drained and patted dry)
• 1 cup (4 oz) walnuts
• 3 tbsp olive oil (extra-virgin, plus more to finish)
• 1 tbsp pomegranate molasses (pomegranate juice only; or 1 tbsp more lemon juice plus 1 tsp maple syrup)
• 1/2 lemon (juiced, about 1 tbsp)
• 1 small clove garlic
• 1 tsp ground cumin
• 1 tsp red pepper flakes (or Aleppo pepper; less for kids)
• 1/2 tsp sea salt

Instructions

1. Set an oven rack 5 to 6 inches (13 to 15 cm) below the broiler, heat the broiler to high, and line a baking sheet with foil.
2. Broil the whole peppers for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and blackened in patches.
3. Move the peppers to a bowl, cover it with a plate, and leave them to steam for 10 minutes.
4. Meanwhile, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant, then tip them onto a plate to cool and set 2 tablespoons aside for the top.
5. Peel the peppers and discard the stems and seeds (do not rinse them, which washes the flavor away), then pat the flesh dry.
6. Pulse the walnuts, garlic, cumin, pepper flakes, and salt in a food processor until they form coarse crumbs.
7. Add the peppers, pomegranate molasses, and lemon juice and pulse until spreadable but still a little textured, then run the machine and stream in the olive oil.
8. Taste and adjust the salt, tang, and heat, then let the dip rest 30 minutes at room temperature.
9. Spoon into a bowl, swirl in a little more olive oil, and scatter with the reserved walnuts.

Tips

• For a 10-minute shortcut, use a jar of roasted red peppers (packed in water or olive oil, with no additives), drained and patted very dry, and skip the broiling.
• Pomegranate molasses is sold at Middle Eastern shops and many supermarkets. Check the label: it should list pomegranate juice and nothing else.
• It tastes better the next day and keeps 5 days in the fridge; it also freezes well for 2 months.
• Serve with raw vegetables, seed crackers, or warm flatbread, or spread it on grilled chicken, fish, or a boiled egg.

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