previous
  • Spring Vegetable Ragout with Fresh Pasta
    Spring Vegetable Ragout with Fresh Pasta
  • Potato Salad Recipe: Create Your Own
    Potato Salad Recipe: Create Your Own
  • Fresh & Healthy Recipes
    Fresh & Healthy Recipes
  • Garden Party Cocktail
    Garden Party Cocktail
  • Grow & Cook Your Own Fresh Peas
    Grow & Cook Your Own Fresh Peas
  • 10 Ways to Eat Less Meat
    10 Ways to Eat Less Meat
  • Classic Lattice-Top Blueberry Pie
    Classic Lattice-Top Blueberry Pie
  • Baconize It!
    Baconize It!
  • Macaroni and Cheese Recipe: Create Your Own
    Macaroni and Cheese Recipe: Create Your Own
  • Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
    Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
  • The Perfect Menu for Picnic Season
    The Perfect Menu for Picnic Season
  • Top Brownie Recipes
    Top Brownie Recipes
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • Southern Buttermilk Biscuits
    Southern Buttermilk Biscuits
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
  • Summertime Sangria
    Summertime Sangria
  • Roast Chicken Redux
    Roast Chicken Redux
  • Best Burgers On the Block
    Best Burgers On the Block
  • Sweet Strawberry Desserts
    Sweet Strawberry Desserts
  • Homemade Applewood-Smoked Bacon
    Homemade Applewood-Smoked Bacon
next

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

by Jennifer Armentrout
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary. Some versions are fiery, but this one, based on a recipe by Paula Wolfert, is not very spicy at all, and it always gets rave reviews.Yields about 1-1/4 cups; may be doubled.

From Fine Cooking 85, pp. 75
April 2, 2007

Become a CooksClub Member

to enjoy this recipe and over a thousand more

Learn More

user reviews

Rate this Recipe
Star Star Star Star Star by sassycooking, 8/26/2008Outstanding recipe! Amazingly easy crowd-pleaser, and couldn't be more healthy. If you have a gas range, I suggest fire-roasting the red bell peppers (charing them) right on the open flame. In the interest of time, I substituted the red-hot chillie peppers with red chillie flakes, and once the finished product melds, the flavor is indistinguishable. I serve this as a tapas dish with cucumber sticks to dip. Fabulous!