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Recipe by Mike Hultquist Course: appetizerCuisine: Middle EasternDifficulty: Medium


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This Muhammara recipe is made with roasted red peppers, lightly toasted walnuts and the sweetness of pomegranate. It is creamy and delicious and very easy to make, a big crowd pleaser.


  • 2 Large Red Bell Peppers

  • 1 Cup Walnuts

  • 1/4 Cup Breadcrumbs

  • 2 Cloves Garlic, chopped

  • 1 Tbsp Lemon Juice

  • 3 Tsp Pomegranate Molasses

  • 1 Tbsp Cayenne

  • 1 Tbsp Paprika

  • 1 Tsp Cumin

  • 1/2 Cup Olive Oil

  • Salt and Pepper to taste


  • Set your oven to broil.
  • Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and broil them in the center of the oven for 20 minutes, or until the skins char and bubble up.
  • Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
  • Give the roasted peppers a rough chop and toss them into a food processor.
  • While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
  • Add the remaining ingredients except the olive oil to the food processor.
  • Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.
  • Spread into a bowl and garnish. Serve with toasted pita.

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