Pomegranate Muhammara


  • 2 large red bell peppers
  • 2/3 cup fine fresh bread crumbs
  • 1/3 finely chopped walnuts
  • 3 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 tablespoon plain yogurt
  • 1/4 – 1/2 cup extra-virgin olive oil


Roast red peppers until charred. Place in brown paper bag until skin peels off. When cooled, take any remaining skin off if necessary.

In a food processor blend remaining ingredients besides oil. Slowly add oil to the mix while continuing to blend. Blend until smooth.

Transfer the muhammara to a bowl and serve it at room temperature. Accompany with pita bread or flatbread.

Serves: 8

Prep Time: