Categories: Appetizers
Ingredients
- 2-3 carrots, trimmed, peeled and halved lengthwise
- 2 red bell peppers, quartered, stemmed, and seeded
- 4 tbsp. olive oil, plus more for drizzling
- 1 1/2 tsp ground cumin
- 3/4 cup chopped walnuts, toasted
- 1/4 cup fresh lemon juice
- 2 tbsp. dry breadcrumbs
- 2 tbsp. pomegranate molasses
- 1 garlic clove, smashed
- 1/2 to 1 tsp cayenne
- 1/4 cup pomegranate seeds
Directions
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Preheat the broiler. On a rimmed baking sheet lined with parchment paper, toss the carrots and bell peppers with 2 tbsp. oil. Sprinkle with 1/2 tsp cumin; season with salt and pepper. Arrange in an even layer with the peppers skin-side up. Broil until the peppers are charred and the carrots are tender, 10 to 12 minutes. Place the peppers in a bowl. Cover with plastic wrap and let rest for 10 minutes. Peel off the charred skins. Coarsely chop the carrots.
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In a food processor, pulse the nuts, lemon juice, breadcrumbs, pomegranate molasses, garlic and cayenne with the remaining 1 tsp cumin until blended; season. Add the carrots, bell peppers, and the remaining 2 tbsp. oil. Pulse until almost smooth.
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Transfer the muhammara to a bowl. Drizzle with oil. Top with the pomegranate seeds.