Name: Roasted Red Pepper and Walnut Muhammara Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2–3 pieces red bell peppers; 2 whole garlic bulbs; 4 tablespoons extra virgin olive oil (divided); 1/4 pound toasted walnuts; 3/4 cup breadcrumbs; 2 tablespoons pomegranate molasses (+ more for garnish); 1/2 teaspoon salt (plus a pinch for roasting); 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1 teaspoon red chili powder (adjust to taste); Fresh parsley (for blending + garnish); Pomegranate seeds (for garnish)

Directions

1. Roast the Vegetables

Preheat your oven to 200°C (390°F). Place the whole garlic bulbs on a piece of foil, drizzle with a little olive oil, sprinkle with salt, and wrap them tightly. Place the bell peppers on a baking tray, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Roast both for 30–35 minutes, until the peppers are charred and the garlic is soft.

2. Cool and Prepare

Allow everything to cool. Peel the skin off the bell peppers and squeeze the cloves out of the roasted garlic bulbs.

3. Blend the Dip

In a food processor, combine roasted peppers, garlic, toasted walnuts, breadcrumbs, 3 tablespoons olive oil, pomegranate molasses, salt, black pepper, cumin, red chili powder, and a handful of fresh parsley. Blend until mostly smooth but still slightly textured. Adjust the consistency with a splash of olive oil or water if needed.