Muhummara (roasted pepper walnut dip)
Speaking of Falafel and hummus (and baba ganouj too, yum)... Here is a tasty dip/spread to go with a mid-east feast.
2 Red bell peppers
1/2 cup walnuts (toasted in the oven at 350F for 10 minutes)
1 clove garlic
2 TB of pomegranate syrup*
Lemon juice, salt, and pepper to taste.
Pinch of ground coriander seed is nice too. (optional)
If you have a gas range roast the peppers directly over the flame with a pair of tongs until they are soft blistered and a bit charred on the skin. If you don't have gas you can also roast them under the broiler in your oven or on a grill. Whichever way you want them as described in the end. Place them in a brown paper bag and allow to cool.
Once cool the skin will be easy to peel off. Cut open remove the seeds and veins. Place all the ingredients into a blender or food processor and blend into a paste.
Brush some pita with olive oil and cut into wedges then grill it until warm or bake until crispy to serve with the muhummara.
*Pomegranate syrup (sometimes called pomegranate "molasses") is 100% pomegranate juice that has been reduced to a thick syrup. You can find it where middle eastern foods are sold. If you cannot find it (I can't where I am now) take about a cup and half of pure pomegranate juice and reduce it to about 2 tablespoons.