Hot Red Pepper and Walnut Dip: Muhammara

Ingredients

• 0.7 cup bread crumbs fresh fine
• 2  to 4 garlic cloves with 1/2 teaspoon salt minced mashed
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh to taste
• 0.8 cup olive oil extra-virgin
• 7 servings pita triangles toasted
• 2 teaspoons pomegranate molasses 
• 0.5 teaspoon pepper flakes dried red hot
• 7 ounce roasted peppers red drained
• 0.3 cup walnuts toasted chopped fine

Equipment

• food processor
• bowl

Directions

1. In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste, until the mixture is smooth. With the motor running, add the oil gradually.
2. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.;