Ingredients

• 1 jar roasted red peppers
• 4 tbsp Extra Virgin Olive Oil
• 1/4 lb shelled toasted walnuts
• 1 garlic clove (roughly chopped)
• 2 1/2 tbsp tomato paste
• 3/4 cup bread crumbs
• 2 tbsp pomegranate molasses
• 1 tsp Aleppo pepper
• 1/2 tsp sugar
• 1 tsp sumac
• 1/2 tsp salt
• 1/2 tsp cayenne pepper (optional)

Directions

• 1. Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
• 2. Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
• 3. When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!

Nutrition