Muhammara (Red Pepper, Walnut, and Pomegranate Dip)
A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Muhammara is a tart-sweet-spicy-earthy dip from the eastern Mediterranean. It is worth seeking out pomegranate molasses for the Muhammara, but you can substitute a mixture of 1½ tablespoons regular molasses and 1½ teaspoons fresh lime juice. Scoop up the dip with toasted pita, bagel chips, or slices of fresh fennel.
⅓ cup extra-virgin olive oil, plus extra for drizzling
1 medium onion, finely chopped
1 clove garlic, chopped
¾ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1 12-ounce jar roasted red peppers, drained and rinsed
⅔ cup walnuts (3 ounces), lightly toasted and cooled
¼ cup bread crumbs, lightly toasted and cooled
2 tablespoons pomegranate molasses
2 teaspoons freshly squeezed lemon juice, or more
Salt
Chopped fresh parsley, for garnish (optional)
In a medium skillet over medium-high heat, heat 1½ tablespoons of the oil until it shimmers. Add the onion, and cook, stirring frequently, until soft, about 4 minutes. Stir in the garlic, cumin, and red pepper flakes, and cook, stirring, until fragrant, about 40 seconds. Use a spatula to scrape the mixture into the bowl of a food processor.
To the food processor add the roasted red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, and ½ teaspoon salt, and process to a coarse puree. Scrape down the sides of the food processor and then, with the motor running, slowly drizzle the remaining oil through the feed tube until it is incorporated. Scrape the Muhammara into a bowl, taste, and adjust the seasoning with lemon juice and salt, if necessary. Drizzle with olive oil and sprinkle with parsley, if using, and serve. ( Muhammara will keep in a covered container in the refrigerator for about a week. Return to room temperature to serve.)