By Maydan DC
- 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.