[Recipe] "Game On" Roasted Red Pepper and Walnut Dip (Muhummara)

As you've probably already surmised if you follow this blog, I love to entertain at home.  In addition to Sunday Supper, then, you're probably not going to be surprised that I also host TV watching parties and, as my boss terms them, "Nerdy Game Nights."

The Game Night group has been more or less the same (at least at its core) for years.  We've branched out a bit in terms of the games we play—see above for King of Tokyo—but I think my group's ultimate favorite is Ultimate Werewolf.  It's a game with very few rules, but you can think of it as a sophisticated, fast-paced mafia that works best among friends—good friends and long-time couples who will get a kick out of trying to figure out who's lying and who's telling the truth.

Game nights and TV watching parties require snack food rather than full-on dishes.  I make a pretty mean guacamole and 7-layer taco dip, but today I've chosen to highlight something you may not have had before but should definitely try:

"Game On" Roasted Red Pepper and Walnut Dip (Muhummara)
a recipe by Aarti Sequeira

Ingredients
2 red bell peppers
1-1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2-1/2 tablespoons pomegranate molasses (which can be found in the international aisle of specialty supermarkets and at Middle Eastern markets)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Directions
1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Roast the red peppers.  Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters.  Rotate the peppers and blacken all the way around, about 15 minutes.  Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.  Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam
3.  Toast the walnuts.  Spread the walnuts on a parchment-lined baking sheet.  Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.  Remove from the oven and set aside to cool.

4.  Peel the red peppers using a paring knife.  Discard the peels, stem, and seeds.  Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses, and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.  Taste for seasoning and adjust accordingly.  Cool and serve.