Muhammara with Pomegranate and Walnuts

How to Make Muhammara with Pomegranate and Walnuts

Total time: 40 min · Yields 4 servings

1. 1

   Roast the Peppers

   Char the bell peppers under a broiler or over a gas flame until the skin is blackened. Place them in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and pat dry.

2. 2

   Toast the Walnuts

   In a dry pan over medium heat, toast the walnuts for 3-5 minutes until fragrant. Reserve a few for garnish and let the rest cool.

3. 3

   Pulse the Ingredients

   In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, Aleppo pepper, and lemon juice. Pulse until thick but still slightly textured.

4. 4

   Emulsify and Finish

   While pulsing, slowly drizzle in the olive oil until the dip is well combined. Taste and adjust salt as needed. Transfer to a shallow bowl, drizzle with extra oil, and sprinkle with reserved walnuts and pomegranate seeds.