Muhammara (Red Pepper & Walnut Dip)

The classic Levantine dip that pomegranate molasses was practically made for.

INGREDIENTS

• 2 roasted red peppers
• 1 cup walnuts
• 2 tbsp Balsam Pomegranate Molasses
• 1/2 cup breadcrumbs
• 1 tbsp olive oil

METHOD

1. Blend the roasted peppers, walnuts, pomegranate molasses, and breadcrumbs until mostly smooth with some texture remaining.
2. Drizzle in olive oil while blending.
3. Serve with a final drizzle of molasses and pita for dipping.

This is the traditional way pomegranate molasses is used in Levantine cooking — sweet-tart depth that balances the walnuts' richness.