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October 30, 2017
This mysterious, Middle Eastern spread is such a crowd pleaser. Along with some homemade bread, this is my go to potluck dish. You’ll have to seek out concentrated pomegranate molasses from an international market, but it will be worth your efforts. Drizzle a little on top of the spread too. And don't just let the bottle collect dust on the shelf after you make this, pomegranate molasses can make so many things exotic and festive. It's amazing on oatmeal with cinnamon and toasted walnuts.
1 c roasted red peppers, rough chop
1 c walnuts, toasted
3 small cloves garlic, minced
1 T fresh lemon juice
2 t pomegranate molasses
1 t cumin
½ t chili flakes
¼ t sea salt
¼ c olive oil
It's really best to fire roast your own peppers for this. You’ll need a little over ½ lb of red bell peppers. Place the peppers directly over the flame on your stovetop. Using tongs, turn the peppers as each side in contact with the fire turns black. Once the whole pepper is blackened, place in a large bowl and cover with plastic wrap. Let cool, then peel off the blackened skin. I don't recommend rinsing the peppers, I think it washes away flavor. Just rinse off your hands as much as you need. Discard the skin, stem and seeds.
Combine all ingredients in a food processor. Pulse the machine a few times to start breaking it all up, then puree for about 5 seconds.