This muhammara-inspired dip combines roasted red peppers and peanuts instead of traditional walnuts. Serve it with pita, spread it on toast, or use it as a sauce for kebabs, grilled meat, fish, or vegetables.
1 ½ pounds red bell peppers
½ cup peanuts, toasted, ground
3 tablespoons quality breadcrumbs or sesame cracker crumbs
Juice of 1 lemon
4 teaspoons pomegranate molasses
¼ teaspoon red chile paste (or more to taste)
¼ teaspoon salt
¼ teaspoon cumin, ground
1 tablespoon peanut oil
Recipe courtesy of The Peanut Institute. An Oldways photo.
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