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Muhammara Red Pepper Spread

People LOVE this muhammara dip! I first had it while doing a week long meditation retreat the the Insight Meditation Retreat Center in Barre, MA. I was so amazed by the interesting combination of tastes that I made sure to get the recipe before heading back home. Muhammara is originally from Syria, and traditionally made with pomegranate molasses. Out of convenience I often use honey, and it works perhaps not quite as well, but certainly good enough. You will likely need to play with the amounts a bit as the taste of the red peppers varies quite significantly and will effect the overall balance of tastes. 

10 ounces canned roasted red peppers, or 2 fresh red peppers roasted and peeled         1 cup almond meal or 3/4 cup bread crumbs
1/2 cup walnuts – lightly toasted
4 cloves garlic – minced

1/2 tsp salt
1 Tbsp lemon juice
1 Tbsp honey or pomegranate molasses 1/2 Tbsp ground cumin
1/2 tsp red chili flakes
1 cup olive oil

Preparation

Mince garlic.
Put garlic in food processor along with all other ingredients except olive oil and feta cheese.
Blend until smooth. Add olive oil gradually.
Serve with pita bread and feta cheese.

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