Muhammara Dip

2 red Italia peppers
1/2 cup walnuts, toasted
1/3 cup breadcrumbs, toasted
1 tspn molasses (pomegranate, if possible)
1 garlic cloves
1/2 tspn red pepper flakes
1 tbsp lemon juice
1/2 tspn paprika
½ tspn cumin (optional)
½ tspn salt
¼ tspn pepper
2 tbsp olive oil

Cut core from peppers and broil for 7 – 10 minutes, until skin is charred. Peel skin. Blend the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. Serve the muhammara in a small bowl, chilled or room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.