Muhammara

• chilies2 small
• cumin0.5 teaspoon
• lemon juice1 tablespoon
• olive oil2 teaspoons
• pitas2 large
• pomegranate molasses3 tablespoons
• bell peppers2.5 pounds
• salt16 servings
• sugar0.5 teaspoon
• walnuts - coarsely ground1.5 cups
• wheat crackers0.5 cup

Instructions

1. 1

   Preheat the grill.

2. 2

   Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes.

3. 3

   Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin.

4. 4

   Peel off the skin and remove the seeds.

5. 5

   Pat the peppers dry with a paper towel.In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth.

6. 6

   Add the red peppers and process until creamy.

7. 7

   With the machine running, add the olive oil in a thin stream.

8. 8

   Add the chile pepper and salt to taste.

9. 9

   If it is too thick, thin with a few tablespoons of water.Refrigerate overnight to allow the flavors to mellow.

10. 10

    Serve with the toasted pita wedges.This recipe yields about 3 cups and provides for 16 appetizer servings.