Muhammara

The New Book of Middle Eastern Cooking by Claudia Roden.

This walnut and pomegrannate paste has a rich and mildly hot flavor and deep red color. Use it as a dip or spread on bread, pita or grilled fish and chicken.

Ingredients:

• 1/4 cup shelled walnuts
• 2 Tbsp. tomato paste
• 1 slice whole wheat bread, crust removed
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. pomegranate molasses
• 2 tsp. sugar
• Kosher salt or sea salt to taste
• 1 tsp. Cumin Seed
• 1 tsp. Aleppo Pepper

Directions:

Blend all ingredients to a rough (not too smooth) paste in a food processor

Serves: 6-8