Char-grilled Red Pepper Dip | Muhammara
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The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you’ll be seduced before you know it.
Char-grilled Red Pepper Dip | Muhammara
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you’ll be seduced before you know it.
Ingredients
  • 4 red bell peppers , roasted or grilled until blackened
  • 2 cloves garlic
  • 1 cup walnuts
  • 1/8 cup pomegranate syrup , available at health food and Middle Eastern markets
  • 1/8 cup olive oil
  • 1 tsp ground cumin
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Cook the peppers over a hot grill until charred and softened. Set aside for 15 minutes in a covered bowl to steam. Then remove the skins, seeds and stems.
  2. Put everything in a blender until smooth.
  3. Chill or eat warm.
Recipe Notes

Some like to add hot paprika or cayenne to this recipe.