Mahummara Dip Recipe

Instructions

1. 1

   Grill Method: Heat a grill to high for 15 minutes. Place the peppers on the grill and turn the grill to medium heat. Grill the peppers on each side for about 5-7 minutes or until softened and chard. Oven Method: Heat the oven to 400˚F. Put the peppers on a baking sheet and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened.

2. 2

   Put the peppers in a bowl, cover and let the peppers sweat. Once they are cool enough to handle, peel and discard the skin and seeds.

3. 3

   Pat the peppers dry, and place in the bowl of a food processor. Add the breadcrumbs, molasses, lemon juice, tahini, chilli, cumin, paprika, and garlic. Pulse until chopped but there is still a noticeable texture.

4. 4

   By hand, stir through the walnuts, a ½ tsp. of salt and the olive oil.

5. 5

   Add more pomegranate molasses and salt to taste – you want the flavours to be pretty intense. Spoon the dip into a shallow bowl, using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil. Serve at room temperature. Serves 6