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
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.