Avocado Muhammara with Smoked Paprika Flatbread

Avocado Muhammara with Smoked Paprika Flatbread

2 medium red bell peppers
2/3 cup fresh toasted bread crumbs
1/2 cup walnuts, toasted
2 cloves garlic, chopped
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne
2 avocados for Mexico
2 tablespoons honey
1 tablespoon pomegranate molasses (optional)
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon smoked paprika (or regular paprika)
4 Middle-Eastern style round flatbreads (or pitas)
1 1/2 tablespoons finely chopped fresh mint leaves
Avocado slices, for garnish
Lemon slices, for garnish

Preheat oven to 375 degrees F.

Place red peppers directly on the grate over open flame on the stove. Rotate every few minutes until the skin is totally blackened. Place red peppers in a small bowl and cover with plastic wrap. Let steam for 10 minutes. Discard blackened skin, stem, and seeds. Roughly chop red pepper.

Add bread crumbs, walnuts, garlic, lemon juice, cumin, and cayenne to the bowl of a food processor; process until finely chopped. Add roasted red pepper, avocado, honey, pomegranate molasses, and 1/2 cup olive oil; puree. Season, to taste, with salt and pepper (and adjust other seasonings as desired: e.g., cumin, lemon juice, honey).

In a small mixing bowl combine 2 tablespoons olive oil and smoked paprika. Brush both sides of flatbreads with smoked paprika olive oil. Season with salt.

Bake flatbreads directly on the middle rack 5-7 minutes or until lightly crispy. Use a pizza slicer to cut each flatbread into 8 pieces.

Fill a bowl with dip. Place bowl in the middle of a large platter. Surround with toasted flatbread pieces. Sprinkle plate with mint leaves. Garnish with avocado slices and lemon slices.

Makes 16 servings.