Muhammara (Red Pepper and Walnut Spread)

from Ana Sortun, Cambridge, MA

adapted and submitted by Katherine Koelsch Kriken

preparation time: 15 minutes

yields about 1½ cups

1 large fresh red bell pepper, roasted and peeled

½ cup chopped scallions (3 to 4 scallions)

1 teaspoon freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste

3 teaspoons pomegranate molasses

1 teaspoon red pepper flakes (Marash or Aleppo), more to taste

5 tablespoons extra-virgin olive oil

¾ cup walnuts, lightly toasted

4 to 6 tablespoons fresh bread crumbs

Combine pepper, scallions, lemon juice, cumin, salt, pomegranate molasses, red pepper flakes, olive oil, and all but 2 of the walnuts in a food processor and purée until mostly smooth. Add 4 tablespoons of bread crumbs, pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and pepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Serve with crackers, lavosh, pita bread or crudités of choice.