Muhammara lebenese dip

Name: Muhammara lebenese dip
Cuisine: Indian
Ingredients: 3 large red bell peppers; 2-3 Tbsp pomegranate molasses; 3 Tbsp bread crumbs; 1/2 tsp ground cumin; 1/2 tsp salt; 3 garlic cloves; 2 tsp chilli flakes; 1/2 cup raw walnuts loosely chopped; 2 Tbsp olive oil; 2 Tbsp lemon juice

Hetal Thanky @cook_20404074

#chiefchefrecipes
Bored of hummus, presenting the more tastier muhammara.
Originating from Syria this is a dip made with smoky red bell pepper.
It's smoky,tangy,little spicy,sweet …what more can one ask for..

Hetal Thanky @cook_20404074

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Ingredients

3large red bell peppers
2-3 Tbsppomegranate molasses
3 Tbspbread crumbs
1/2 tspground cumin
1/2 tspsalt
3garlic cloves
2 tspchilli flakes
1/2 cupraw walnuts loosely chopped
2 Tbspolive oil
2 Tbsplemon juice

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Steps

1

If you are making your own pomegranate molasses just heat pomegranate juice in a small saucepan over medium heat until it reaches a low boil. Then reduce heat to a steady simmer and cook for 20-30 minutes until it is reduced to half. Set aside to cool. Otherwise, use store-bought like me.
In the meanwhile, take the bell peppers prick it with knife and hold it over the gas stove roast it untill it turns black and charred, next allow it to cool and deskin it.Keep it aside.
2

In a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chilli flakes, garlic, walnuts, olive oil, and lemon juice and Pulse ! Pulse! and not blend to combine, since you want a textured dip and not pureed. Then add roasted peppers and pulse a few more times to combine.Serve with fresh pita, flatbread, crackers, or vegetables of your choice!
I have served it with pita chips made from very healthy finger millet/ragi and mutligrain flour.
Enjoy 🙂