Muhammara

Prep. Time: 10 min - Cook Time: 40 min - Total Time: 50 min - Yield: 6 servings

Ingredients

Muhammara:

• 4 red bell peppers, halved

• 1 garlic clove

• 3/4 cups walnuts

• 1 tbsp lemon juice

• 2 tbsp pomegranate molasses

• 1 tsp sumac

• 1 tsp cumin

• 1/2 tsp sugar

• 1/2 tsp black pepper

• 1/2 tsp chili flakes

• Salt to taste

• 1 tsp parsley leaves, chopped to garnish

• 2 tbsp pomegranate seeds to garnish

• 1/3 tsp sumac to garnish

• 1 tbsp chopped walnuts to garnish

Instructions

Muhammara:

1. Heat oven to 200 C and place whole bell peppers directly on a baking sheet.

2. Brush them with 1/3 cup of olive oil. Roast for 30 minutes. Remove from the oven and cover them with foil for a few minutes. When cool enough to handle, peel away core, seeds, and skins and set aside.

3. Place the walnuts in a baking sheet and roste them for 10 minutes. Remove from oven and set aside.

4. With a food processor, combine the roasted red pepper, 2 tbsp virgin olive oil (from the baking sheet used for rosting the red peppers), roasted walnuts, pomegranate molasses, sugar, sumac, cumin, chili flackes, lemon juice, garlic, salt and black pepper. Blend into a smooth paste, until smooth.

5. Serve and top with the parsley, pomegranate seeds, sumac and shopped walnuts,