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.
You can add some pomegranate molasses as well!
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