Chunky Muhammara

By jeknudson

Ingredients

• 2 large red bell peppers (about 1 1/4 lb.), halved and seeded
• 1 1/2 ounces whole-wheat pita or lavash
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses
• 2 teaspoons Aleppo pepper
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1 large garlic clove, chopped
• 2/3 cup chopped toasted walnuts

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat broiler with oven rack in top position. Place bell pepper halves on a foil-lined baking sheet, skin sides up; flatten slightly by pressing with heel of hand. Broil until blackened, 8 to 10 minutes. Remove from oven, and wrap in foil used to line pan. Let stand 10 minutes. Rub off and discard skins.

Step 2
Place pita in a food processor; process until coarsely ground, about 30 seconds. Add bell peppers, oil, pomegranate molasses, Aleppo pepper, cumin, salt, and garlic; process until smooth, stopping to scrape sides as needed. Add walnuts; pulse until almost smooth but with some small chunks, 4 to 5 times.