Some years ago, I posted a recipe for muhamarra that was, well, fine for what it was, but it was too complicated (three kinds of nuts? really?). This one is easy and tastier.
1/2 cup toasted walnuts
1 large garlic clove
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or sherry vinegar)
1 1/2 teaspoons harissa
1 cup + roasted red pepper
1 teaspoon lemon juice
1/3 cup sheep or goat feta (or more)
salt and pepper to taste
In a food processor, pulse the walnuts and garlic until they're coarsely ground. If you like your dips chunkier, pulse til the pieces are the size of small peas. Add the rest of the ingredients and pulse til well combined. Taste and add more harissa, feta, or lemon juice, as desired.
Serve with sliced vegetables, chewy bread, or grilled meats.
