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What you need: 
  • 2 small red peppers, roasted
  • 1/2 cup fresh bread crumbs
  • 1/3 cup walnuts, lightly toasted and chopped finely
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 2 teaspoons pomegranate molasses, plus more for drizzling
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/2 cup extra virgin olive oil
What you do: 
  • 1. Preheat oven to 350°F and place whole red peppers on baking sheet.  Roast for about 15 minutes, turning approximately every 5 minutes.
  • 2. Remove from oven and peel off skins.  Cut in half and remove seeds.  Cut into pieces.
  • 3. Place all ingredients into a food processor except for olive oil, and gradually add in the olive oil until everything is well combined and you have a smooth consistency.
  • 4. Transfer the muhammara to a bowl, drizzle with pomegranate molasses and serve at room temperature with the toasted pita triangles.
  • Enjoy!
Cooking Time: 
20 minutes
approx. 1 3/4 cups
Recipe Category: 


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