This is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and bab ghanoush. I urge egulleteers to take the time to make it. I promise it will be a revelation.

Try it with meat or fish kabobs, or simply with crisp pita triangles or warmed floppy lavash. The dip will keep well for up to one week in a closed container in the refrigerator, improving a little each day. REturn to room temperature before serving.

2-1/2 lb red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1-1/2 c walnuts, coarsely ground
1/2 c crumbled wheat crackers
1 T freshly squeezed lemon juice
2 T pomegranate molasses, more to taste
1/2 tsp ground cumin, more for garnish
3/4 tsp salt
1/2 tsp sugar
2 T olive oil, more for garnish

1. Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.

2. In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until pureed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.

3. To serve, let dip come to room temperature and sprinkle with cumin and olive oil.

Yield: about 3 cups.

Date User Comment

Thu 05/08/03 20:20:02 Jason Perlow Initial entry of recipe.