Beebe’s Muhammara

Makes about 2 cups

Dish Photo

Ingredients

  • 1 jar (7 to 9 ounces) roasted red peppers
  • 1 mini pita
  • 1 cup toasted walnuts
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa paste
  • 1 tablespoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
  • 1 tablespoon ground sumac
  • 1 teaspoon ground cumin
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 to 3 teaspoons pomegranate molasses
  • Kosher salt and pepper to taste
  • Warm pita bread or pita chips for serving

Preparation

  1. Drain red peppers; reserve juice in a small cup or bowl.
  2. Tear the pita into the reserve juice in bowl
  3. Place peppers, soaked pita and walnuts in the bowl of a food processor; pulse a few times until mixed.
  4. Add tomato paste, harissa paste, Aleppo pepper, sumac and cumin; while processor is running, slowly add olive oil until mixture is pureed. Stir in 2 teaspoons of the molasses and season to taste with salt and pepper. If a slightly sweeter taste is desired, stir in another teaspoon of the molasses.
  5. Pour contents into a bowl and serve with warm pita bread or pita chips.