MUHUMMARA: A Spicy Red Pepper + Walnut Dip with Tangy & Sweet Pomegranate Molasses

Make the breadcrumbs: Place bread slices on a baking dish in a 200ºF/95ºC oven for 20 minutes, or until bread is hard and dry. You don’t want to toast your bread, just dry it out.

Toast the nuts: Bump the heat of the oven to 350ºF/175ºC. Place walnuts on a baking sheet and bake for 10 minutes, until nuts are toasty. 

Place breadcrumbs and nuts in the bowl of a food processor and blend until you get a fine crumb. Remove and place in a mixing bowl. Roughly chop red bell peppers and remove all seeds and white pithy parts. Place peppers in food processor and blend into a paste (it will be mushy!). Place peppers in mixing bowl. (Note: you may want to do these two parts together, but don’t. Trust me.)

To the mixing bowl, add the remaining ingredients and mix well until incorporated. Enjoy! 🌶