MUHAMMARA ED PEPPER DIP ENJOY DAN:

                      MUHAMMARA RED PEPPER DIP by CHEF DAN:

Serves 10

INGREDIENTS:

3-red bell pepper, roasted, roasted over open flame

1/2-cup Italian parsley

2 garlic cloves

1-teaspoon EACH lemon juice & sumac

2-teaspoon ground cumin

1/4-teaspoon salt

1-tabllespoon pomegranate molasses (recipe to follow)

1/2-teaspoon cayenne pepper

4-tablespoons olive oil

2-teaspoon honey

1-cup roasted walnuts

1/2-cup Panko

DIRECTIONS:

1.   Place al ingredients in a blender except, walnuts & Panko.

2.   Pulse until combined, but not completely smooth.

3.   Add toasted walnut & Panko pulse until combined still some texture.

4.   Season with salt.

5.   Before serving place in a bowl & with the back of a spoon make a circular well in the dip, drizzle olive oil into the well.

6.   Top with roasted walnuts & fresh pomegranate.

7.   Serve with toasted pita bread or crackers.

POMEGRANATE RECIPE:

4-cups 100% pomegranate juice (unsweetened)

1/2-cup sugar

2-tablespoons lemon juice

DIRECTIONS:

1.   Place all ingredients in a skillet over medium-heat

2.   Cook until sugar dissolves.

3.   Then simmer over low-heat, uncovered for 1-hour until reduce to 1-cup

4.   Place in a Mason jar & refrigerate for 6 months.

ENJOY DAN:                                                     DEVOUR SHMZAM!!!