Red Pepper, Pomegranate Molasses and Walnut Sauce

This is one of the outstanding dips of the eastern Mediterranean, as
delicious and striking as the far more famous hummus with tahini and
baba ghanoush. It is called muhammara which means brick red in color.
Try it with meat or fish kababs, or simply with crisp pita triangles
or warmed floppy lavash. The dip will keep well for up to one week in
a closed container in the refrigerator, improving in flavor a little
each day. Remember to return the dip to room temperature before
serving.

Makes about 3 cups

Ingredients:

2 1/2 pounds sweet red bell peppers
l small hot chili or 1 tablespoon Turkish red pepper paste
1 1/2 cups walnuts
1/2 cup wheat crackers or zwieback
1 tablespoon lemon juice
2 tablespoons pomegranate molasses, or more to taste
1/2 teaspoon ground cumin, more for garnish
salt to taste
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish

Preparation:

Roast peppers and chili over a gas burner or under a broiler, turning
frequently until blackened and blistered all over, about 12 minutes.
Place in a covered bowl to steam for 10 minutes. Rub off skins; slit
peppers open and remove stems, membranes and seeds. Spread peppers,
smooth side up, on a paper towel and let drain for 10 minutes.

In a food processor, grind walnuts and crackers with lemon juice,
pomegranate molasses, cumin, salt and sugar until smooth. Add bell
peppers and process until puréed and creamy. With machine on, add
olive oil in a thin stream. Add chili to taste. If paste is too thick,
thin with 1 to 2 tablespoons water. Refrigerate overnight.

To serve, let dip come to room temperature and sprinkle with cumin and
olive oil.

Source: The Slow Mediterranean Kitchen