Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary. Some versions are fiery, but this one, based on a recipe by Paula Wolfert, is not very spicy at all, and it always gets rave reviews.

• 3/4 cup walnuts, lightly toasted
• 2 large red bell peppers (about 1-1/4 lb.), roasted, peeled, and seeded
• 2 small mildly hot red chiles (such as Fresno or red jalapeño), roasted, peeled, and seeded
• 1/4 cup crumbled stone-ground wheat crackers, such as Nabisco Wheatsworth
• 1 Tbs. fresh lemon juice; more as needed
• 1 Tbs. pomegranate molasses (available online at Kalustyans.com); more as needed
• 1/2 tsp. ground cumin (preferably from freshly toasted and ground cumin seed); more for garnish
• 1/2 tsp. kosher salt; more as needed
• 1/2 tsp. granulated sugar
• 1 Tbs. extra-virgin olive oil; more for garnish
• 1 Tbs. pine nuts, toasted (optional)

Finely chop the walnuts in a food processor. Blot the peppers and chiles dry with paper towels. Add the peppers, chiles, crackers, lemon juice, pomegranate molasses, cumin, salt, and sugar to the food processor. Process until mostly smooth. With the machine on, slowly pour the oil down the feed tube. Taste and add more lemon juice, pomegranate molasses, or salt, as needed.

You can serve the dip right away, but it’s better if allowed to mellow in the refrigerator overnight. (The dip keeps for about 1 week.) Return to room temperature before serving, garnished with a drizzle of oil, a generous pinch of cumin, and the pine nuts, if using.