by Laura Frankel

This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes.

Ingredients:

2 red peppers-roasted
1 cup walnuts-toasted
2 tablespoons tomato paste
¼ cup pomegranate molasses
1 cup fresh bread crumbs-left over challah is perfect
1/3 cup extra-virgin olive oil
¼ teaspoon chili flakes
1 teaspoon ground allspice
½ teaspoon ground cumin seed
Salt and pepper

Directions:

1. Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more extra-virgin olive oil to adjust the consistency.
2. Place in a container and cover the surface of the muhummarah with plastic wrap to prevent it from drying out. The muhummarah can be kept covered for up to 5 days in the refrigerator.