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Yields1 Serving

 1 cup walnut halves, toasted and chopped
 3 roasted red peppers
 1/2 cup fresh breadcrumbs
 2-4 garlic cloves, crushed
 1-2 Tbsp pomegranate molasses
 1/4 tsp cumin
 pinch red pepper flakes
 pinch salt
 1/2 cup olive oil, plus extra for drizzling
 pomegranate seeds, for garnish
 flat-leaf parsley, for garnish

In the bowl of a food processor, pulse the walnuts, roasted peppers, breadcrumbs, garlic, pomegranate molasses, cumin, red pepper flakes and salt until well blended.


With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. Taste and adjust seasonings, and spread the muhammara in a shallow bowl, top with pomegranate seeds and parsley and drizzle with olive oil. Serve with fresh pitas or pita chips.


Makes about 1 1/2 cups.