City Palate

The Harvest Issue - September October 2017

Muhammara
Muhammara

Nov/Dec 2014

from Geoff Last

2 large red peppers, roasted, seeded and peeled (or use jarred roasted peppers)

2/3 c. fresh or panko bread crumbs

1/3 c. walnuts, lightly toasted and chopped fine

1 T. fresh lemon juice

1 t. ground cumin

2 t. pomegranate molasses (available at specialty food stores and Middle Eastern markets)

1/2 t. smoked paprika

1/2 t. chili powder

2 garlic cloves, minced

1 t. salt

1/2 c. olive oil

Put all the ingredients, except the oil, in a food processor and purée for about 30 seconds. Add the oil in a stream with the motor running until it’s well incorporated. Transfer the mixture to a serving bowl and serve with pita wedges, crackers or raw vegetables, such as celery. Makes about 2 cups, serves 6 as an appetizer.