Muhammara (Pomegranate, Red Pepper and Pomegranate Dip)


Makes 3 cups

This Turkish dip gets its name from brick, which it resembles in color. A tangy, easy-to-make combination of roasted red bell peppers, walnuts, pomegranate molasses, and cumin, it will be a welcome change on your table from the more common hummus and tahini dips. Serve the muhammara with vegetable crudités, toasted pita bread, or as part of a selection of mezze (small Middle Eastern appetizers). Pomegranate molasses is available at Middle Eastern markets and from many specialty stores. It is reasonably priced and lasts indefinitely in the cupboard, so it’s worth having on hand. (Try using it instead of vinegar for your next salad dressing.)

  • 21⁄2 pounds, (3 to 4) red bell peppers
  • 1 tablespoon Turkish red pepper paste (bottled)
  • 6 ounces walnuts, coarsely ground
  • 1⁄2 cup wheat crackers, crumbled
  • 1 tablespoon lemon juice
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons chopped pistachios (for garnish)

Roast the peppers on a grill or under the broiler. Process the peppers, pepper paste, walnuts, crackers, lemon juice, pomegranate molasses, cumin, and salt until ground and creamy. Spread onto a serving dish. Drizzle with olive oil and chopped pistachios. Serve with pita crisps.

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