Roasted Red Pepper & Walnut Dip with Pomegranate Molasses
Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary. Some versions are fiery, but this one, based on a recipe by Paula Wolfert, is not very spicy at all, and it always gets rave reviews.Yields about 1-1/4 cups; may be doubled.
From Fine Cooking 85, pp. 75
April 2, 2007