Muhammara is a smoky, hot, and sweet red pepper dip that originated in Syria. A staple in Middle Eastern cooking, pomegranate molasses (a dark red syrup made from tart pomegranate juice) adds just the right amount of sweetness and acidity to this healthy recipe.
Muhammara
Active Time: 15 minutes Total Time: 45 minutes
Serves 8- 3 large red bell peppers
- 1/2 cup fresh whole-wheat breadcrumbs
- 7 tablespoons toasted walnuts
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 3 cloves garlic
- 1 teaspoon ground Aleppo pepper or crushed red pepper, or to taste
- 1/4 teaspoon salt
Grill or broil peppers, turning occasionally, until blackened in spots, 15 to 20 minutes total (if using the broiler, place a rack on a baking sheet and place the peppers on the rack). Transfer to a large bowl and cover tightly. Let steam for 10 minutes. Uncover and let cool. Remove stems, skins, and seeds.
Transfer the peppers to a food processor. Add breadcrumbs, walnuts, oil, lemon juice, pomegranate molasses, garlic, Aleppo (or crushed red pepper), and salt. Pulse until slightly chunky.
Recipe nutrition per serving: 109 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 9 g, Fiber: 2 g, Total Sugars: 4 g, Protein: 2 g, Sodium: 106 mg, Potassium: 183 mg, Iron: 1 mg, Folate: 37 mcg, Calcium: 23 mg, Vitamin A: 2021 IU, Vitamin C: 81 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.
