If a beautiful and bright crudités board doesn’t put a smile on your face, I don’t know what will. As much as I love cheese, I find a crudité board makes more sense before dinner. And my all time FAVORITE dip is this muhammara inspired red pepper dip. You can use walnuts or almonds. if you can’t fine pomegranate molasses you can make your own by reducing pomegranate juice in a sauce pan on a stove (simmer until it’s syrup consistency), or use a tsp of tamarind paste, or just skip it!!
It’s probably the recipe I get the most dm’s about, saying how good it is and that people put it on everything!
Ingredients:
2 roasted red peppers (from a jar is fine)
1 cup toasted walnuts or roasted almonds (unsalted)
1 clove garlic
1 teaspoon cumin
Juice of half a lemon
1/2 teaspoon red pepper flakes or Aleppo pepper
1 tablespoon pomegranate molasses
1 teaspoon kosher salt
1/4-1/2 cup olive oil depending on taste
Blend everything in a blender until smooth. To serve, transfer it to a bowl and garnish with chili flakes, za’atar, or sumac. Get fancy with a drizzle of pomegranate molasses or olive oil. Keeps in a jar, refrigerated for about 5 days
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