Muhammara

Ingredients

• 3/4 cup toasted pecans or walnuts
• 4 red bell peppers, roasted and peeled
• 1/2 cup roasted garlic
• 1 tablespoon Aleppo chili pepper
• 2 tablespoons ground cumin
• 1 tablespoon chicken seasoning blend (nutritional yeast works as a swap)
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 1/4 cup pomegranate molasses (or balsamic glaze)
• 1/2 cup extra virgin olive oil (can use less)
• 1 cup unseasoned breadcrumbs

Directions

• In a food processor, pulse the nuts until well chopped.
• Add the remaining ingredients and pulse until smooth. Taste and adjust the seasoning.
• Serve with pita or flatbread for dipping and scooping.

A red-pepper and walnut dip from Syria and Lebanon; this version is from Chef Chris DeBarr in The Blue Zones American Kitchen. From Carleigh Bodrug on Instagram.