Pomegranate Muhammara with Charred Red Peppers
Dive into the vibrant flavors of the Middle East with this Pomegranate Muhammara dip featuring smoky charred red bell peppers. Blended with toasted walnuts and a hint of pomegranate molasses, this creamy dip offers a perfect balance of sweetness and spice. Garnished with fresh pomegranate seeds, it’s a delightful appetizer that pairs exquisitely with warm pita bread.
ingredients
- 2 cups roasted red bell peppers, skin removed and drained
- 1 cup walnuts, toasted
- 2 cloves garlic, minced
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes (or mild chili powder)
- ½ teaspoon salt (adjust to taste)
- 4 tablespoons extra virgin olive oil
- 4 tablespoons fresh pomegranate seeds for garnish
- 4 whole pita bread for serving
steps
- 1.
To roast the red bell peppers, preheat your oven to 475°F. Place whole peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skin is charred and blistered.
- 2.
Remove from the oven and place the hot peppers in a bowl; cover with plastic wrap for about 10 minutes to steam, making them easier to peel.
- 3.
After steaming, peel off the charred skin, remove the seeds, and set the roasted peppers aside.
- 4.
In a food processor, combine the roasted red bell peppers, toasted walnuts, minced garlic, pomegranate molasses, ground cumin, red pepper flakes, and salt. Pulse until a smooth yet textured paste forms, scraping down the sides as needed.
- 5.
With the processor running, slowly drizzle in the olive oil until you achieve a creamy consistency. Adjust seasoning to taste with more salt or red pepper flakes if necessary.
- 6.
Transfer the Muhammara to a serving bowl and top with fresh pomegranate seeds for a pop of color. Serve with warm pita bread, sliced or torn, for an authentic dipping experience.
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