Muhammara (Roasted Red Pepper Dip) Prep Time: 15 min | Cook Time: 30 min | Servings: 6 Original Recipe: themediterraneandish.com Ingredients SERVINGS 1x 2x 3x 2 Red bell pepper 4 tbsp Olive oil 1/4 lb shelled toasted walnuts 1 Garlic clove 2 1/2 tbsp Tomato paste 3/4 cup Breadcrumbs 2 tbsp Pomegranate molasses (or regular molasses) 1 tsp Aleppo pepper (or crushed red peppers) 1/2 tsp White sugar 1 tsp Sumac 1/2 tsp Salt 1/2 tsp Cayenne pepper Get Ready! Baking pan Large bowl Food processor Advertisement Steps 1. Red bell peppers 2 Extra Virgin Olive Oil 1 tbsp Brush oil on peppers. Roast Baking pan 425°F 15 minutes 2. From step 1 Baking pan Flip peppers Roast 425°F 15 minutes 3. From step 2 roasted bell peppers Cover Large bowl Your peppers will be easy to peel. 10 minutes 4. From step 3 Roasted peppers Skin, peel and seed Extra Virgin Olive Oil 3 tbsp shelled toasted walnuts 1/4 lb Dice diced walnuts garlic clove 1 Peel and chop Coarsely chopped garlic tomato paste 2 1/2 tbsp bread crumbs 3/4 cup Process 2 minutes 5. pomegranate molasses 2 tbsp Aleppo pepper 1 tsp sugar 1/2 tsp sumac 1 tsp salt 1/2 tsp cayenne pepper (optional) 1/2 tsp Process 1 minute Advertisement 6. Serve and garnish From step 5 Food processor Extra Virgin Olive Oil walnuts fresh parsley Garnish serving bowl Advertisement