Muhammara

Muhammara

Muhammara

45 minutes

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Details
  • Serving Size:   16
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 smalls Hot chilies
  • 1/2 teaspoon Cumin
  • 1 tablespoon Lemon juice
  • 2 teaspoons Olive oil
  • 2 large Pitas cut into 8 wedges, and toasted
  • 3 tablespoons Pomegranate Molasses or more to taste
  • 2 1/2 pounds Red bell peppers
  • Salt to taste
  • 1/2 teaspoon Sugar
  • 1 1/2 cups Walnuts - (abt 6 oz) coarsely ground
  • 1/2 cup Wheat crackers crumbled
Instructions

Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes.

Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel.In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth.

Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream.

Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water.Refrigerate overnight to allow the flavors to mellow.

Serve with the toasted pita wedges.This recipe yields about 3 cups and provides for 16 appetizer servings.

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