Muhammara

Ingredients

◦2506g roasted red pepper (dried weight)

◦835g walnut

◦35g lemon juice

◦220g pomegranate molasses

◦68g Aleppo pepper

◦34g cumin

◦20g garlic (microplaned)

◦400g olive oil

◦25g salt

Directions

1. lay canned roasted peppers out on a rack and cook at 325 for 50 minutes to dry them out

2. once peppers are dried weigh them and divide the dried weight of roasted peppers by the amount listed in the original recipe (____g/2506g) this will give you your conversion factor. multiply the remaining ingredients by your conversion factor to convert the recipe to the proper amounts.

3. Toss walnuts in olive oil, salt and pepper and roast it 325 until golden.

4. blitz pepper in robocoupe until broken down but still chunky. blitz walnuts until they form a chunky paste, combine in large bowl.

5. measure out and add remaining ingredients to a bowl and mix, taste and adjust seasoning if necessary