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Roasted Red Pepper and Walnut Spread

Alongside hummus and baba ghannouj, many stores now offer muhammarah. Served with pita bread as part of meze, it is also a delicious condiment served with roasted chicken and grilled fish. Pomegranate molasses is a syrupy reduction of pomegranate juice sold in Middle Eastern markets and some supermarkets.

Ingredients

Serves: Prep:  15min |Cook: 0min |Total: 15min
              

Directions

1.
Pulse the red pepper, toast cubes, walnuts, oil, pomegranate juice or molasses, cumin, and red-pepper flakes in a food processor until the mixture is a rough paste. Season to taste with salt and pepper.
Recipe Tips
If using jarred roasted peppers, drain them well. Use pomegranate molasses instead of pomegranate juice to balance their higher moisture to keep the dip thick. Toastin Nuts: Spread nuts in one layer on a baking sheet. Toast in a 350ºF oven until fragrant and lightly colored, 10 minutes, stirring after 3 minutes and after 6 minutes. Spread on a plate to cool.

Nutritional Facts per serving

CALORIES 100.6 CAL

FAT 8.9 G

SATURATED FAT 1 G

CHOLESTEROL 0 MG

SODIUM 96.7 MG

CARBOHYDRATES 4.1 G

TOTAL SUGARS 1.1 G

DIETARY FIBER 1.1 G

PROTEIN 2.2 G
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