Many years ago, my friend Devika introduced me to a dish called Muhammara which her sister made. I had never heard or tasted it before. The ingredients were interesting and tasted scrumptious, sweet, spicy and slightly sour. I came home and looked up the recipe. This was a middle eastern dish using pomegranate molasses. In India, I could not find pomegranate molasses but it was easy to find pomegranate. So I tried it with the fruit, added some sugar and lime juice.

Recently I found pomegranate molasses and was excited. This is a really quick and easy spread to make. I usually have roasted peppers in the freezer, which I roast when it is in season. Of course you can roast it when you need it or buy roasted peppers in a jar. I usually have some breadcrumbs in the freezer. I toast and powder leftover bread and store. This recipe has been adapted from NY times cooking, Epicurious and my friend’s recipe

Ingredients

• 1 large (or 2 small) red pepper, roasted and skin removed (roast, place under cold water and peel the skin)
• 1 garlic clove (optional)
• 3/4 cup walnuts, toasted
• 1 tsp fresh lemon juice
• 1 small red onion, chopped (1/4 cup)
• 1 tsp red pepper flakes plus extra for garnish
• 4 + 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp salt
• 2 +1 tsp pomegranate molasses
• 3/4 cup breadcrumbs

Directions

• Roast pepper and remove skin (either on gas flame or in an oven (425F for 30 minutes). Run under cold water and peel and remove seeds. Place in food processor
• Add garlic, toasted walnuts, cumin, lemon juice, salt, pepper flakes, onion, 4 tbsp olive oil and 2 tsp pomegranate molasses and puree.
• Add bread crumbs and pulse again. Taste and season
• Transfer to a bowl. Make a well and add 1 tbsp olive oil, pepper flakes and a few walnuts and serve with bread or pita chips