This is a great recipe for muhammara. Muhama - what? It’s a Lebanese dip. I recently made it and it reminded me that we, the people of the world, are more alike than different. We all need to eat. We all relish good food. No matter what culture you belong to, I’ll bet real money you have a favorite family recipe that has been passed down from generation to generation.

Food has many dimensions to it. It has the power to feed your body and soul. When I prepare my Mom’s or Grandma’s recipes, I feel their presence in my kitchen. They are gone now, but their love for me simmers in their soups, it’s tasted in their cookies, it warms my heart with memories.

This muhammara recipe evokes visions of Lebanese Grandmothers lovingly making it and sharing it with their families. I see them happy and satisfied. I feel connected to them, because one of their family members shared their special recipe with me and I am blessed to share it with my family and yours.

As you prepare this recipe, mix in the ingredients of oneness and connection.

Ingredients

• 2 oz panko (bread crumbs)

• 2 large red bell peppers, roasted, skinned, and chopped

• 1 large Anaheim pepper, roasted, skinned and chopped

• 1 cup roasted walnuts or pecans

• 1 tsp balsamic vinegar

• 2 tsp pomegranate molasses

• 2 tbsp lemon juice

• ½ tsp cumin

• 1 tsp sugar

• ¼ cup extra virgin olive oil

• Salt to taste

Preparation

1. Add all ingredients except the olive oil in a blender or food processor. Blend until ingredients are finely chopped.

2. Slowly drizzle olive oil in the processor until the mixture forms a smooth paste.

3. Put in a nice dish and serve at room temperature.