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| | A; (7-ounce) jar |
| | Roasted red |
| | Peppers drained |
| 2/3 Tasse | Fine fresh bread crumbs |
| 1/3 Tasse | Walnuts; toasted lightly and |
| | Chopped fine |
| 2 | Garlic cloves minced, mashed |
| | To a paste with 1/2 |
| | Teaspoon salt, up |
| | To 4 |
| 1 Esslöffel | Fresh lemon juice; or to taste |
| 2 Teelöffel | Pomegranate molasses* |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | Dried hot red pepper flakes |
| 3/4 Tasse | olive oil extra virgin |
| | Toasted pita triangles as an |
| | Accompaniment |
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*available at Middle Eastern markets
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 and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
Makes about 1 3/4 cups.
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