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–+ servings

Muhammara with Pomegranate Syrup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Servings 2

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper
  • Food Processor

Ingredients  

  • 2 red or yellow or orange bell peppers
  • 1/2 cup walnuts
  • 1/4 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp salt
  • 1 garlic clove, minced
  • 1 1/2 tbsp pomegranate syrup
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Instructions 

  • Preheat the oven to 425 degrees and line a baking tray with parchment paper. Coat the whole peppers with olive oil (or avocado oil) and bake for 30 minutes until the outsides of the peppers start to char. Turn peppers over at the halfway mark.
  • Once the peppers are done, remove from the oven. Let them cool for about 5 minutes and then peel off the skins and remove the stem and seeds and set aside.
  • In a food processor, blend the walnuts until they turn to small crumbs. Add in spices (cumin, chili powder, salt) and blend for 10 seconds so they get blended in with the walnuts.
  • Add in the peppers, garlic clove, pomegranate syrup, olive oil, and lemon juice to the food processor and blend just enough leaving little chunks.
  • Remove from the food processor and top with fresh parsley and pomegranate seeds + ENJOY!
Did you make this recipe?Tag @girlswhoeat!