Muhammara Recipe

0 Place the roasted and peeled red peppers and their collected juices from the bowl into a food processor bowl. Add [wprm-ingredient text="¼ cup torn sourdough bread" uid="2"], [wprm-ingredient text="½ cup toasted walnuts" uid="4"], [wprm-ingredient text="3 tablespoons fresh lemon juice" uid="10"], [wprm-ingredient text="2 tablespoons pomegranate molasses" uid="8"], [wprm-ingredient text="2 tablespoons extra-virgin olive oil" uid="9"], [wprm-ingredient text="2 smashed and peeled garlic cloves" uid="3"], [wprm-ingredient text="½ cup toasted walnuts" uid="4"], [wprm-ingredient text="1 teaspoon paprika" uid="5"], [wprm-ingredient text="1 teaspoon ground cumin" uid="7"], [wprm-ingredient text="1 teaspoon fine sea salt" uid="11"] and [wprm-ingredient text="¼-½ teaspoon cayenne or Aleppo pepper. " uid="6"]
1 Process for about 1 minute, scraping down the sides once halfway. You're going for a thick texture that doesn't need to be completely smooth.Taste and season with additional salt, pomegranate molasses or lemon juice if needed.
2 Scrape the muhammara into a bowl and swirl the back of a spoon over the top to create a groove. Drizzle olive oil into it, and sprinkle with paprika, (and or za'atar) and chopped or crushed walnuts.