Muhammara Dip

 

1 7 oz. jar roasted red peppers drained 

2 cups  (8 oz.) walnuts

 2 tablespoon lemon juice

 4 to 5 tablespoons pomegranate syrup or pomegranate molasses 

 1 to 1 1/2 teaspoons  ground cumin

Salt to taste

½  cup Olive oil

3 to 6 cloves garlic pressed

Toast walnuts over moderate heat in heavy skillet and set aside.  In the work bowl of your food processor, combine and process half the walnuts, lemon juice, pomegranate vinegar and cumin until smooth. Add the red peppers and the remaining walnuts and process until desired texture. With the machine running, add the olive oil in a thin stream. Add 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.

** Pomegranate syrup can be hard to find and/or pricy.   You can make your own pomegranate syrup by cooking down pomegranate juice.  Heat juice over medium heat until it reduces and thickens.  The other alternative is pomegranate infused balsamic vinegar.

*** The dip is really really good made with fire roasted red peppers.  If you want to make it even better use piquillo peppers they are puruvian peppers they have a bright smoky flavor.