Muhammara

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.

2. 2

   On the prepared sheet, toss the bell pepper with 1 tbsp (15 ml) of the oil. Season with salt and pepper.

3. 3

   Bake for about 20 minutes or until the bell pepper is tender and begins to brown, stirring halfway through cooking. Let cool.

4. 4

   In a food processor, coarsely purée the bell pepper and walnuts. Add the remaining oil (1/4 cup/60 ml), pomegranate molasses, lemon juice and spices. Pulse a few seconds at a time to keep a coarse texture. In a bowl, combine the pepper mixture with the dry bread. Adjust the seasoning. Serve as a dip for crudités and pita bread.