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Muhammara is a delicious Middle Eastern dip recipe using roasted red peppers and walnuts as the main ingredients. Many recipes call for bread crumbs, but the chef that taught me how to make it uses stale bread soaked in water, which gives it lovely body. We recommend muhammara as an appetizer for parties, as you can make it up to 2 days ahead of time, and simply serve it in a nice dish with pita chips.

1 clove garlic
½ teaspoon salt
3 roasted red peppers, peeled, seeded, and de-veined*
2 pieces of stale bread, about ½” thick
½ cup chopped walnuts, toasted and cooled
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
1 teaspoon cumin
1 teaspoon hot red pepper flakes
1 tablespoon olive oil
5-7 mint leaves, thinly sliced

Soak the stale bread in some water for a few minutes until moist. Remove from the water and squeeze out any excess liquid.
Meanwhile, begin to grind up the garlic and salt in a food processor.
Add the roasted red peppers, bread, and walnuts, and continue to grind.
Pour in the lemon juice, pomegranate molasses, and olive oil; season with the cumin, red pepper flakes, and mint. Continue to grind until everything has mixed together thoroughly.
Muhammara is not meant to be a smooth paste, but should have a chunky texture.
Makes about 2 cups.

* You can buy roasted red peppers already prepared to save time. If you want a fresher taste, toss the peppers with some olive oil and roast in a 400 F oven for 20 minutes, or until lightly blistered all around. Remove from the oven and cover with a towel or plastic wrap for about 15 minutes, or until completely cool. De-stem, peel off the skin, and remove the seeds.