Muhamarra (Red Pepper and Walnut Dip)

Photo: Down to Earth Recipes
Muhamarra recipe from Down to Earth Organic and Natural.
Yield
3 cups
Dressings, Dips and Sauces
Ingredients
  • 3 large red bell peppers
  • 1 cup walnuts, lightly toasted
  • 2 cloves garlic, smashed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, more to taste
  • 1½ Tablepoon pomegranate molasses
  • ½ teaspoon red pepper flakes or a pinch of cayenne
  • 5 tablespoons olive oil
Instructions
  1. Turn the oven onto broil. Once the oven is very hot, place the bell peppers under the broiler and allow to burn on all sides, using tongs to turn every 10 minutes. Remove from oven and place in a paper bag and allow to cool down to room temperature. Peel off charred skin, remove stem and seeds, and coarsly chop.
  2. Combine all ingredients in a food processor and blend until smooth. If the mixture is too thick, add more olive oil. Adjust seasoning to your preference. Serve and enjoy!