Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Red bell peppers
2 sm Hot chilies, such as Fresno,
Hot Hungarian
1/2 c Wheat crackers, crumbled
1 1/2 c ( 6 ounces ) walnuts
Coarsely ground
1 tb Lemon juice
3 tb Pomegranate Molasses-
Sometimes more to taste
1/2 ts Cumin
1/2 ts Sugar
Salt to taste
2 ts Olive oil
2 lg Pitas, cut into 8
Wedges and toasted

Preheat the grill. Roast the peppers and chiles over the grill or open
flame until they are blistered , about 8 minutes. Place in a bowl,
cover with plastic wrap and let steam for 10 minutes to loosen the
skin. Peel off the skin and remove the seeds. 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. Add the red peppers and process
until creamy. With the machine running, add the olive oil in a thin
stream. Add the chile pepper and salt to taste. If it is too thick,
thin with a few tablespoons of water. Refrigerate overnight to allow
the flavors to mellow. Serve with the toasted pita wedges.

Yield: about 3 cups

ESSENCE OF EMERIL SHOW #EE2198

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