Muhammara Dip in Endive Leaves
3 medium garlic cloves peeled
3/4 cup (77 g) chopped walnuts, toasted and cooled
1 jar (12 oz.) roasted red peppers, drained, and blotted dry (about 260 grams)
1/2 cup (72 g) dry breadcrumbs
1/4 teaspoon dried red pepper flakes, or more to taste
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
4 tablespoons extra virgin olive oil
For serving
3 to 4 heads Belgian endive
1/2 cup pitted Kalamata olives, sliced or chopped or chopped walnuts
1. Process garlic in food processor until minced. Add walnuts and process until ground. Add red peppers, breadcrumbs, pepper flakes, lemon juice, molasses, cumin and salt. Process until well blended and smooth.
2. With motor running, pour olive oil through the feed tube and process until smooth and creamy.
To prepare ahead: Dip may be refrigerated for several days. Bring to room temperature before serving.
To serve: Cut the bottom off each endive, separate the leaves, rinse and pat dry. Trim 16 leaves to make them 2 to 2 1/2-inches long from the tip. Spoon dip into each leaf. There may be dip leftover. Garnish with olives or walnuts.
Makes 1 1/2 cups dip.
Variations:
1. Serve with pita chips as a dip or with other dips like hummus, baba ghanoush.
2. Serve with grilled or roasted meats such as chicken, steak, burgers.
3. Serve with roasted or cooked veggies such as cauliflower, broccoli, green beans.