Step by step

Method

4 steps

1. 1

   Make muhammara: in a food processor, blend 1 jar (12 oz) roasted red peppers (drained well), ¾ cup toasted walnuts, ¼ cup breadcrumbs (or almond flour), 1–2 tablespoons pomegranate molasses, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon cumin, ½ teaspoon salt, pinch of chili flake or Aleppo pepper, and 2–3 tablespoons olive oil until mostly smooth but still a little textured. Taste — it should be sweet-tart, nutty, and a bit spicy.

2. 2

   Spread muhammara on a plate in a swoosh. Drizzle more olive oil on top and scatter chopped walnuts or parsley.

3. 3

   Surround with warm pita, cucumber sticks, carrot sticks, olives, and optional feta or grilled halloumi.

4. 4

   Scoop and share. You want a thick, sweet-tart red-pepper walnut dip for bread and veg — not a thin watery puree or plain hummus stand-in.