Move over Hummus! This Red Pepper Spread is gorgeous and flavorful. It’s a festive dip for the holidays or any special occasion. Pomegranate molasses is an important ingredient. It’s sweet and sour flavors give the Muhamarra it’s distinctiveness. It’s available in stores, or you can make your own.
4 red bell peppers
2 cloves of garlic, peeled and sliced
1 teaspoon cumin
1/2 teaspoon red pepper flakes
2 tablespoons pomegranate molasses
1 cup walnuts
Preheat oven to 400oF
Line a sheet pan with parchment paper.
Place the peppers on the sheet pan and roast for about 30 minutes until the skin starts to blacken. Remove from oven and allow to cool.
Cut the peppers in half, remove the seeds and peel away the skin.
Place the peppers in a food processor. Add in garlic, cumin, and red pepper flakes. Process until smooth. Blend in the pomegranate molasses.
Add the walnuts to the mixture and process until smooth.
Use a spatula to pour and scrape the purée into a small bowl. Serve immediately or refrigerate.