There is nothing uncommon about a dip made with roasted red pepper. The very Arabic Muhamarra is the very dish itself. In the last five years it has become very popular to the point of becoming common. This coming down from not being known to becoming a household name does not erode my love for it. I still make it gallantly and serve it with elan. To my mind, by god and his universe, the roasted red bell pepper dip made nutty with walnuts and embodied with cumin and garlic is special.
My food word for this recipe would be red gold.
When you go out shopping look for;
Red bell pepper
Extra virgin olive oil
The recipe would be;
In an open flame roast a large red pepper till the skin chars to black. Then keep it in a covered bowl and allow it to sweat for ten minutes. Slowly throw away the extra black parts. Chop it coarsely and dump it in a mixie. Next burn a green chilly in an open flame and drop it in the same mixie.
Take quarter of a large pomegranate and juice it. Pour the juice in the mixie along with the juice of half a large lime into the jar.
I normally add fours pods of crushed garlic, a tbsp extra virgin olive oil, a heap tsp of cumin powder and salt to season. Coarsely chop about eight walnuts and pop them in.
One last touch is a tbsp and a half of bread crumbs. Blitz it together. That is it. Now it is pure magic!