MUHAMMARA

This is a recipe from my early days at the taj bengal, Chambers. Just found this in my old notes.
It is a middle-eastern dip. Tastes very good when a day old.
Ingredients-

2 large red bell peppers
1 clove garlic, chopped
1 small onion, finely chopped
3 slices bread, soaked in milk, squeezed lightly
3/4 cup
3 tablespoons lemon juice
2 tbsp jaggery, grated
1-2 teaspoons cumin seeds, coarsely ground
Salt to taste
1/4 cup olive oil

Method-

* Roast bell peppers over a flame until the skin is blackened.
* Put in a bowl and cover for 10 minutes.
* Then remove the skin and seeds. Set aside.
* Mix together the garlic, onion, bread, walnuts, lemon juice, cumin seeds.
* Put all ingredients in a blender and blend well.
* Gradually add the olive oil to the blender.
* Add salt to taste.
* For a richer flavor, make a day ahead.
* Can be used as a dip for crudites, crackers or even papad.