Rose Harissa Muhammara

Serves 6 as an appetizer.

Muhammara is a rich walnut and red pepper spread that originated in Syria but is now enjoyed across the Middle East. This is our riff on traditional recipes and it's terrific as an appetizer, garnished with a drizzle of olive oil, crumbled feta, chopped sun-dried tomatoes, or fresh herbs. Serve it with crackers, pita, or cut fresh vegetables. Muhammara is also good as a sandwich spread or as a sauce for roasted vegetables.   

1½ cups jarred roasted red peppers* (about 3 big ones), well drained
1 cup lightly toasted walnuts
2 tablespoons Rose Harissa
½ teaspoon sea salt, more to taste
3 whole scallions, roots removed, chopped
2 medium garlic cloves, chopped
3 tablespoon dry breadcrumbs
¼ cup olive oil
1 lemon, zest and 2 teaspoons juice
1 tablespoon pomegranate molasses
Black pepper, to taste

Pat the peppers with a paper towel to dry them further.

Put the walnuts, spices, and salt in the bowl of a food processor fitted with the chopping blade. Pulse until the nuts are the texture of very coarse sand. Add the scallions and garlic; pulse 3–4 times more.

Add the peppers, bread crumbs, oil, lemon zest and juice, and pomegranate molasses. Process until the mixture is a loose paste, but not completely smooth. Taste, adding a bit more salt or lemon juice if needed.

*Home roasted red bell peppers are ideal, but good-quality Spanish or Greek roasted red peppers work well — they are widely available at grocery stores.