Extra Creamy Muhammara

🧂 Ingredients

• 3 roasted red bell peppers
• 1 cup toasted walnuts
• 2 cloves garlic
• 1 tbsp pomegranate molasses
• ½ lemon juiced
• 1 tsp cumin
• 1 tsp salt
• 3 tbsp extra virgin olive oil
• ¼ cup breadcrumbs
• 3 tbsp tahini
• 2 tbsp pomegranate arils

  optional

Instructions

• 1 Preheat oven to 400 degrees
• 2 Split peppers in half and pop out seeds and stems. Place on a sheet pan and
  spray with olive oil and season with a sprinkle of salt. Cook for 20 minutes
  until soft and fragrant. Let cool.
• 3 Toast walnuts on a sheet pan or in a pan on the stove until fragrant and remove
  from heat.
• 4 In a high speed blender or food processor, add peppers, walnuts, garlic,
  pomegranite molasses, lemon, cumin, salt, breadcrumbs, olive oil and tahini.
  Blend until smooth and creamy
• 5 Garnish with pomegranate arils if desired. Serve with pita or crackers
• 6 Enjoy within 4-5 days when refrigerated and stored in the refrigerator.

Nutrition Info