Ingredients
Preparation
- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- On the prepared sheet, toss the bell pepper with 1 tbsp (15 ml) of the oil. Season with salt and pepper.
- Bake for about 20 minutes or until the bell pepper is tender and begins to brown, stirring halfway through cooking. Let cool.
- In a food processor, coarsely purée the bell pepper and walnuts. Add the remaining oil (1/4 cup/60 ml), pomegranate molasses, lemon juice and spices. Pulse a few seconds at a time to keep a coarse texture. In a bowl, combine the pepper mixture with the dry bread. Adjust the seasoning. Serve as a dip for crudités and pita bread.
Note
A classic Syrian mezze, muhammara has been interpreted in a host of different recipes over the centuries. One thing that remains constant, however, is the way this pepper, bread and nut dip can perk up a simple dish of raw vegetables and pita bread.