Muhammara Dip

created by Maud Hallin
makes almost 3 cups

3 roasted and skinned red peppers

¾ cup ground walnuts (1+ cup of pieces)

3 teaspoons concentrated pomegranate juice

½ cup fresh bread crumbs

½ cup olive oil

Juice from 3 lemons

3 cloves of garlic – mashed or chopped

Salt and pepper

½ jalapeño, finely chopped.

½ teaspoon Spanish smoked paprika

1 teaspoon ground cumin

1 teaspoon chana masala (if you like)

Roast red peppers, remove to a bowl and cover with plastic until cool.  Remove skins, and seeds.

Toast walnuts until crisp.

Use one or two day old bread, tear into small pieces,  roast in frying pan, or oven without browning too much, and when cool, grind with walnuts. Add roasted peppers, pomegranate juice, olive oil, lemon juice, salt, pepper and spices. Let sit for one day, especially if the bread was particularly stale.

Serve at room temperature.

A delicious hummus alternative!  This is really easy and keeps for at least a week!  You can exchange the walnuts for almonds or filberts.