Muhammad - Syrian Dip

From a YouTube video Watch the original

Ingredients

• 250g cooked red peppers (4-5 peppers)
• Half an onion
• 60g walnuts
• 60g fine breadcrumbs
• 4 tbsp olive oil
• 4 tbsp pomegranate molasses
• 1 tbsp tahini
• 1 tsp Aleppo pepper flakes (or other chili flakes)
• ¾ tsp ground cumin
• 1 tsp salt
• Optional: ½ tsp sumac, 2 tbsp tomato paste

Instructions

1. Char the red peppers and onion under the broiler or on a gas burner until softened and charred on all sides. Cover with plastic wrap for 15 minutes to steam and soften the skins, then peel and remove the seeds and core.
2. Toast the walnuts in a pan over medium heat for 5 minutes until fragrant, then set aside. Toast the breadcrumbs in the same pan for 5 minutes until slightly darker in color.
3. In a food processor or blender, combine the toasted walnuts, breadcrumbs, red peppers, onion, olive oil, pomegranate molasses, tahini, Aleppo pepper flakes, cumin, and salt. Blend until smooth and uniform in color.
4. Optional: add sumac and tomato paste for a Lebanese variant.
5. Plate the dip in a deep bowl and shape a well in the center. Drizzle with olive oil or pomegranate molasses and garnish with chopped walnuts, lemon pepper, and a sprig of mint.
6. Serve with toasted bread or as part of a mezze spread. Enjoy!

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