By Maydan DC

Photo by Jennifer Chase

Photo by Jennifer Chase

Serves 6.

  • 1 pound red bell peppers
  • 4 tablespoons chili paste
  • 4 tablespoons tomato paste
  • 1 clove garlic 
  • 1/2 cup chopped walnuts
  • 2 tablespoons pomegranate molasses 
  • Salt to taste
  • 1/4 cup olive oil plus 1 teaspoon

Preheat oven to 400 degrees. Wash and put the whole bell peppers in the oven tossed with 1 teaspoon olive oil and roast until slightly blackened. Let the peppers cool, then rub the outer peels off or use a paring knife. Core, seed and quarter the roasted peppers.

Add the roast peppers and all the other ingredients to a food processor and pulse until the desired consistency has been reached, which should be smooth, but with a little texture. Season with salt. To plate, spoon the Muhamara onto a platter or large shallow bowl and drizzle with olive oil and garnish with pomegranate seeds. Serve with fresh bread or pita.