Step 1: eyes pop out of head in disbelief of the smoky/garlicky/tangy/sweet flavors on tastebuds
Step 2: experience of brief bliss broken by...
Step 3: calculations of how much can/should be eaten during the current sitting
Step 4: a display of (hopefully) adult-like restraint in putting the lid back on the container and putting it away in the fridge
Muhammara calls for a few specialty ingredients that you may not have on hand, but it won't be much of a trek to find them. I like eating it straight with multi-grain pita chips, but it would be good with any kind of cracker or bread, piled high on veggie sandwiches, and no doubt many other ways. Make a double batch and give some to a friend.
Muhammara (Syrian hot pepper dip)
a 7-ounce jar roasted red bell peppers, drained (or 2 medium-sized
fresh fire-roasted red bells)
2/3 cup bread crumbs
1/3 cup toasted pine nuts
2 to 3 garlic cloves
1 1/2 tablespoons fresh lemon juice, or to taste
2 teaspoons paprika (or smoked paprika)
3 tablespoons harissa (or more to taste)
1 teaspoon salt (or more to taste)
3/4 cup olive oil
toasted pita triangles as an accompaniment
Chop garlic and pine nuts in a food processor. Add everything else
(except olive oil) and process a few times until mixed. With motor
running, add oil slowly to incorporate. Keep processing until smooth.
Serve at room temperature with toasted pita bread.
