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Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

by Jennifer Armentrout

read reviews (2)

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

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by fortkcook, 10/7/2012Always looking for healthy appetizers, and this one is great -- a nice change from hummus, and pretty to look at as well. Especially good in late summer/early fall, when red peppers are in season. I think it tastes best slightly warm, so I either serve as soon as I make it, or else heat briefly in microwave.

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!

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