Roasted Red Pepper Dip

Name: Roasted Red Pepper Dip (Muhammara )
Yield: Makes 3 cups [720 ml]
Cuisine: Palestinian
Ingredients: ½ teaspoon ground cumin; ½ teaspoon kosher salt, plus more for seasoning; ¼ cup [60 ml] olive oil; 2 garlic cloves; 2 tablespoons freshly squeezed lemon juice (from 1 lemon); 1 cup [120 g] walnuts, raw; 2 cups [440 g] roasted red bell peppers, drained; 1½ teaspoon ground Aleppo pepper; 1 tablespoon pomegranate molasses; ½ cup [70 g] panko bread crumbs

Muhammara

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

When I was a child, someone asked me, “What do you fear the most?” And my answer, even as a young child, was “losing touch with humanity.” It’s why I have an affinity for organizing. I think that organizing is a dialectic process. You’re not there to save, or to heal; you’re there to learn and grow through partnership with people.

Ingredients

2 cups [440 g] roasted red bell peppers, drained
1 cup [120

Method

Combine the peppers, walnuts, and garlic in a food processor and blend until smooth, about 3 minutes.

Add all of the remaining ingredients except the olive oil and pulse until smooth, about 2 minutes. Turn off the processor and scrape down the sides of the bowl as you go.

With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Tas