Roasted Red Pepper Dip (M’hammara)

M’hammara (Roasted Red Pepper Dip) is a must on the mezze table. Roasting the peppers brings out their sweetness along with a subtle smokiness.

SERVINGS: 4–6

INGREDIENTS:

• 4 large red peppers
• 4 hot red chilies, seeded and chopped
• ½ cup toasted walnuts, coarsely chopped
• ½ cup toasted pine nuts
• 2 cloves garlic, mashed
• Juice of 1 lemon
• 2 tablespoons pomegranate molasses
• 1 cup fresh bread crumbs (made with white toasted bread, crust removed)
• 1 teaspoon sugar
• Sea salt
• ¼ cup olive oil
• Toasted walnuts, to garnish
• Extra virgin olive oil

INSTRUCTIONS:

1. On a barbecue grill, roast the red peppers until the skin is charred. Alternatively, you can broil the peppers in the oven. Remove the peppers from the heat and place them in a glass bowl. Cover the bowl with plastic wrap and let them cool completely.
2. Once cooled, peel the charred skin from the peppers. Remove the seeds and membrane from the peppers and chop them into chunks.
3. In a food processor, combine the roasted red peppers, hot red chilies, toasted walnuts, toasted pine nuts, mashed garlic, lemon juice, pomegranate molasses, fresh bread crumbs, sugar, and a pinch of sea salt.
4. Pulse the mixture in the food processor until it reaches a coarse consistency.
5. While the motor is running, slowly drizzle in the ¼ cup of olive oil until the mixture comes together. The texture should be thick and spreadable, but not overly liquid.
6. Taste and adjust the seasoning if needed.
7. Serve the red pepper and walnut dip as a dip or as a topping on toasted crostini. Garnish with toasted walnuts and drizzle with extra virgin olive oil.
8. Enjoy the dip with its rich flavors and nutty texture.