No leftovers with Muhammara Spread

Do you hate dealing with leftover spreads and dips at the end of a party? Too  good to waste, but too mauled to want.

There will be no leftovers with this one.

I discovered it recently at Jimmy's Taverna in Mammoth Lakes, California. With its blue and white brightened with yellow star light fixtures, the restaurant is one of the most tasteful and best decorated Greek eateries ever encountered.

Executive Chef Jeremy Graham, an alumni of The Phoenician in Scottsdale and The Westin in Mammoth Lakes, oversees two other restaurants in the same suburban complex.

But on to his Turkish inspired dish.

 

 

 

 

 

 

Muhammara

1 32-ounce can roasted red peppers
1 1/2 cups walnuts, toasted and chopped (reserve a few for garnish)
.5 oz. roasted garlic
1 oz. lemon juice
3 oz. panko
.75 oz. pomegranate syrup (available at Middle Eastern stores), add a bit more for garnish
1 1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. urfa pepper flakes or dried chipolte
1/2 tsp. cumin
1 1//2 oz. Extra virgin olive oil,  plus some for garnish

Place ingredients in food processor and blend until smooth. Top with toasted walnuts, pomegranate syrup and olive oil. Serve with triangles of warm pita bread.

Do not plan on leftovers.