This version of muhammara, a Turkish dip made with red peppers, pomegranate molasses, and walnuts, uses fresh pomegranate seeds instead of reduced pomegranate molasses. It has a fresh, bright flavor and is delicious spread on crackers or pita bread or used as a dip for fresh or lightly steamed veggies.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 1 to 1 1/2 cups
- 3 to 4 red bell peppers
- 1 pomegranate
- 1 to 1 1/2 cups walnuts
- 1 clove garlic
- 1 to 2 Tbsp. extra virgin olive oil
- 1/2 to 1 tsp. sea salt
- Fresh lemon juice to taste
- Use either the broiler method or live flame method, roast the red peppers until they are charred. Let them sit, covered, about 15 minutes.
- Heat an oven to 350°F. While it heats, seed the pomegranate and set the seeds aside. You should have about 3/4 cup.
- Lay the walnuts in a single layer on a baking sheet and put them in the oven. Cook until lightly toasted, about 10 minutes. Set a timer and check frequently - walnuts can go from raw to burnt very quickly. Set walnuts aside to cool.
- While the walnuts cool, remove the skin from the peppers - the charred skin should slip right off. Feel free to rinse them under cool running water, if you like.
- Gently rub the walnuts with a clean kitchen towel or paper towels and lift the walnuts off the towels. You won't remove all the walnut skin, nor do you need to, but it should remove a fair amount of it.
- Put the peppers, walnuts, pomegranate seeds (save a few for garnish, if you like), garlic clove, olive oil, and salt in a blender or food processor and whirl until the mixture is creamy and smooth. Add lemon juice to taste and adjust salt to taste. Serve immediately or cover and chill to serve later (the dip will keep for several days). Garnish with reserved pomegranate seeds, if you like.