Muhammara

Method

1. Roast the red peppers: If not already roasted, place the peppers on a baking tray under a broiler or over an open flame until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin and remove the seeds.

2. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until golden and fragrant. Let cool.

3. Blend the dip: In a food processor, combine the roasted peppers, walnuts, pomegranate molasses, garlic, and olive oil. Blend until smooth and creamy.

4. Season: Taste the dip and adjust seasoning with salt. Blend again to ensure the flavors are well combined.

5. Serve: Transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped walnuts.

Nutrition Facts

Per serving