Muhammara

Directions

1. 1
   Heat oven to broil.
2. 2
   Place pepper on an aluminum foil-lined baking sheet and broil, turning occasionally, until charred and soft, about 1520 minutes.
3. 3
   Wrap the pepper up in the foil it was just roasted on and allow to cool slightly.
4. 4
   One cooled, peel the skin off of the red pepper and set aside.
5. 5
   Prepare the fresh bread crumbs by pulsing stale white bread in your food processor.
6. 6
   Toast the walnuts.
7. 7
   Set both aside.
8. 8
   Combine roasted pepper pieces, scallions, lemon juice, cumin, salt, pomegranate molasses, red pepper flakes, and olive oil in a food processor and puree until smooth.
9. 9
   Add bread crumbs and water and pulse to combine.
10. 10
    Season to taste with more salt, if desired.
11. 11
    Scrape spread onto a plate or into a bowl and make a well in the center with the back of a spoon.
12. 12
    Drizzle with a glug of olive oil and a sprinkle of crushed walnuts, if desired.
13. 13
    Serve with soft pita triangles.
14. 14
    Recipe adapted from New York Times.