3 red bell peppers, roasted
1/2 cup fresh bread crumbs
1/2 cup walnuts, toasted and finely chopped
2 cloves garlic, crushed
1 Tbsp. lemon juice
2 Tbsp. pomegranate molasses
1/4 tsp. cumin (optional)
2 Tbsp. olive oil
In the bowl of a food processor, pulse the roasted peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses and cumin until well blended and smooth.
With the motor running, slowly pour the olive oil through the feed tube until the mixture is smooth and creamy. If it’s too thick, add a few spoonfuls of water. To serve, spread the muhammara in a bowl, top with a walnut half and drizzle with a little extra olive oil if you like. Serve with fresh pitas or pita chips.
Makes about 1 1/2 cups.
Per 1/4 cup: 164 calories, 8.8 g total fat (0.8 g saturated fat, 3.2 g monounsaturated fat, 4.3 g polyunsaturated fat), 4.7 g protein, 19 g carbohydrate, 0 mg cholesterol, 2.2 g fiber. 45% calories from fat.