|2 1/2 pounds red bell
|1 to 2 small hot chili, such as Fresno
or hot Hungarian, or substitute Turkish red pepper past to taste
|1 1/2 cups walnuts,
coarsely ground (about 6 ounces)
|1/2 cup wheat crackers, crumbled
|1 tablespoon fresh lemon
|2 tablespoons pomegranate molasses or
more to taste
(Available at Middle Eastern grocery stores )
|1/2 teaspoon ground
|3/4 teaspoon salt
|1/2 teaspoon sugar
|2 tablespoons olive oil
|2 teaspoons toasted
pine nuts or chopped, peeled, and unsalted pistachios, a good pinch
of ground cumin, and a flourish of olive oil for garnish
|For best results, make
the recipe at least one day in advance.
|1. Roast red bell peppers and the chili
either over coals or a gas burner or under an electric broiler, turning
frequently until blackened and blistered all over, about 12 minutes.
Place in a covered bowl to steam 10 minutes (this loosens the skin).
Rub off the skins; slit the peppers open and remove the stems, membranes,
and seeds. Spread the bell peppers, smooth side up, on a paper towel
and let drain 0 minutes.
|2. In a food processor,
grind the walnuts, crackers, lemon juice, pomegranate molasses, cumin,
salt, and sugar until smooth. Add the bell peppers; process until
pureed and creamy. With the machine on, add the olive oil in a thin
stream. Add the chili to taste. (If the paste is too thick, thin with
1 to 2 tablespoons water.) Refrigerate overnight to allow the flavors
|3. When ready to serve, transfer the dip
to a serving dish. Sprinkle the pine nuts or pistachios and cumin
on top and drizzle with olive oil.
|Notes to the cook: To make crisp pita
triangles: Preheat the oven to 350 F. Split the pitas into rounds.
Cut into triangles, lightly film the insides with olive oil spray,
and spread out on a baking sheet. Bake until golden brown. Remove
from the oven. The pita triangles will crisp when cool.