Name: Mouhamara
Ingredients: 2 1/2 pound red bell peppers; 1-2 small hot chili, such as Fresno or hot Hungarian; 1 1/2 cup (about 6 oz.) walnuts, coarsely ground; 1/2 cup wheat crackers, crumbled; 1 Tb lemon juice; 2 Tb pomegranate molasses or more to taste; 1/2 tsp ground cumin; 3/4 tsp salt; 1/2 tsp sugar; 2 Tb olive oil; 2 tsp toasted pine nuts or chopped, peeled, and unsalted pistachios; pinch ground cumin ore more; olive oil for garnish

Mouhamara

Ingredients

2 1/2 pounds red bell peppers
1-2 small hot chili, such as Fresno or hot Hungarian
1 1/2 cup (about 6 oz.) walnuts, coarsely ground
1/2 cup wheat crackers, crumbled
1 Tb lemon juice
2 Tb pomegranate molasses or more to taste
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp sugar
2 Tb olive oil
2 tsps toasted pine nuts or chopped, peeled, and unsalted pistachios
pinch ground cumin ore more
olive oil for garnish

Instructions

makes about 3 cups. For best results, make the recipe at least one day in advance. Roast the red bell peppers and the chili either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam 10 minutes (this loosens the skin). Rub off the skins, membranes, and seeds. Spread the bell peppers, smooth side up, on a paper towel and let drain 10 minutes. In a food processor, grind the walnuts, crackers, lemon juice, molasses, cumin, salt, and sugar until smooth. Add the bell peppers; process until pureed and creamy. With the machine on, add the oil in a thin stream. Add the chili to taste. (If the paste is too thick, thin with 1-2 Tb water.) Refrigerate overnight to allow the flavors to mellow. When ready to serve transfer to a serving dish. Sprinkle the pine nuts or pistachios and cumin on top and drizzle with oil.