2 large red bell peppers, stems/seeds removed, sliced in half [see note]
1 cup walnuts + a few for garnish
1 tbsp pomegranate molasses [see note] + more for serving
5 tbsp olive oil
1 tsp red pepper flakes (aleppo if you have)
2 tsp fresh lemon juice
2 tsp cumin
1 tsp kosher salt
1/4 cup breadcrumbs
Serve with toasted pita, crackers, or vegetables
Homemade Pomegranate Molasses
16oz pomegranate juice
1/4 cup granulated sugar
1 tbsp fresh lemon juice
Line a 1/4 baking sheet with aluminum foil and place red bell pepper halves hollow side down. Broil on high for 15-20 minutes until bell peppers are charred/blistered. I turned the tray halfway through to even the char. Remove from the oven and carefully cover with aluminum foil for 10 minutes to steam and make easier to peel.
Once bell peppers are cool enough to handle, peel the skin off. It is ok if you leave a little skin behind.
In a heat safe blender add all the ingredients: roasted red peppers, walnuts, olive oil, red pepper flakes, pomegranate molasses, lemon juice, breadcrumbs, cumin, and kosher salt. Blend for one minute until all ingredients are combined. The consistency should be thick, if it is too thin, add more breadcrumbs or walnuts. Taste and adjust seasoning if necessary.
Serve in a bowl with chopped walnuts on top and a drizzle of pomegranate molasses. Serve with toasted pita, crackers, or vegetables.
Homemade Pomegranate Molasses Instructions
In a saucepan over medium/high heat, add the pomegranate juice, lemon, and sugar. Stir to combine and bring to a boil. Once boiling, stir until the sugar has absorbed and lower the heat so it remains at a gentle boil. Allow pomegranate juice to simmer for approximately 1 hour until it has reduced in half and has thickened. It should coat a spoon when ready and will thicken more once it cools. Pour into a heat safe jar.
You can use store bought roasted red bell peppers, roasting in oven is preferred for flavor and texture.
Pomegranate molasses can be found in middle eastern markets. See instructions to make homemade pomegranate molasses. It takes approx. one hour to make the molasses, so make prior to beginning the dip.
Pomegranate molasses will keep for 6 months in an airtight container in the refrigerator
Dip will keep one week in refrigerator
Time for muhammara dip is 35 minutes, if making the molasses from scratch it will be 1 hour and 35 minutes. I recommend starting the bell peppers at the half point of the molasses simmering.
Keywords: muhammara, roasted red pepper dip, walnuts, dip