Red Pepper Dip With Walnuts And Pomegranate

5.0(28)

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

by Amanda Hesser

MediterraneanDinner, Weeknight, Main Course

Servings

about 3 cups

Total time

30 min

Calories / serving

408 kcal

Ingredients (11)

serves

2 1/2 pounds red bell peppersbell-pepper
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely groundwalnut
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)pomegranate-molasses
1/2 teaspoon ground cumin, more for garnishcumin
3/4 teaspoon saltsalt
1/2 teaspoon sugarsugar
2 tablespoons olive oil, more for garnisholive-oil
8 pita breadsbread

Instructions (3 steps)

01Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
02In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.

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Rich recipe — supports nutrition-aware planning.