by The Culinistas
This dip is layered with flavor: sweet pomegranate molasses, earthy walnuts, and plenty of vibrant spices. Thickened with a bit of torn pita, this Culinistas Muhammara is going to have you asking for MuhaMORE.
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 30 minutes
3 red bell pepper, stemmed, seeded, ribs removed
3 cloves garlic, smashed
½ cup extra virgin olive oil + more for garnish, divided
1 cup walnuts + more for garnish, roasted, chopped
3 TB pomegranate molasses + more for garnish
¼ tsp cayenne
¼ tsp onion powder
6 small pita bread, divided
Salt and freshly ground black pepper, to taste
1 bunch carrots for serving, peeled, sliced
1. Preheat the oven to 350ºF.
2. In a large bowl, mix the pepper, garlic and ¼ cup olive oil, and season with salt and pepper. Transfer onto a parchment lined baking sheet and roast until the peppers are tender, 30 minutes.
3. While the peppers are still hot, transfer the mixture to a small bowl and cover with plastic wrap. When the peppers are cool enough to touch, peel the skin off the peppers.
4. In a food processor, add the peeled peppers, roasted garlic, walnuts, pomegranate molasses, cayenne, onion powder and 1 whole pita torn into chunks. While the motor is running, drizzle in the remaining ¼ cup of olive oil. Adjust the seasoning with more cayenne if desired and salt and pepper.
5. Spoon the dip in a small serving bowl and garnish with walnuts, pomegranate molasses, and olive oil. Serve with remaining pita, cut into wedges, and carrots.
A special thanks to Sylvie Rosokoff for the beautiful photograph.