Keep the bright colors going by serving this fiery-red roasted pepper dip with colorful slices of raw radishes, carrots, cucumbers and Romanesco cauliflower. Tip: If you can’t find pomegranate molasses, try replacing it tablespoon for tablespoon with dried pomegranate powder found near the superfoods aisle.
Special Diets:
VeganVegan
VegetarianVegetarian
Ingredients
3 mediumred bell peppers, roasted and seeded
2/3 cupfresh bread crumbs (vegan, if needed)
1/3 cupwalnuts, toasted and finely chopped
2 clovesgarlic, smashed
1 tablespoonlemon juice, or to taste
2 tablespoonspomegranate molasses
1 teaspoonground cumin
1/2 teaspooncrushed red chile flakes
1 teaspoonkosher salt
1/4 cupextra-virgin olive oil, plus extra for drizzling
<b>Garnishes:</b> Carrot top fronds, toasted walnuts, ground cumin or crushed red chile flakes
Shop with Prime
Exclusively for Prime members in select ZIP codes.
Method
In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt until the mixture is smooth.
With the motor running gradually add the oil and process until emulsified and smooth. Taste for seasoning. Transfer muhammara to a bowl and serve at room temperature, garnishing as desired.