Muhammara

This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.

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Muhammara
Servings: 12 quarter cup servings; makes about 3 cups
Time: About 15 minutes active; less than 30 minutes total unless making homemade pomegranate molasses, then about an hour total
Price: About $10.00 total; $0.85 per serving
Nutrition (per serving):
Calories: 101
Protein: 2.2g
Fat: 6g
Saturated fat: 0.63g
Carbohydrates: 11.1g
Fiber: 1.1g
Sodium: 247.5mg
Cholesterol: 0mg


For Pomegranate Molasses:
1 cup pomegranate juice
2 Tbsp sugar
1/2 lemon, juiced

3 large red peppers
1 small red hot pepper
3 oz walnuts, toasted
2/3 cup breadcrumbs
4 garlic cloves
1/2 lemon, juiced
3 Tbsp pomegranate molasses
1 Tbsp EVOO
1 tsp paprika
1 tsp cumin
1 tsp salt

1. To make pomegranate molasses, add juices and sugar to a small pot. Bring to a boil over medium heat and simmer up to 45 minutes to thicken - should reduce down to about 1/4 cup.
2. Roast sweet and hot red peppers until a broiler or over stovetop until black and charred. Let cool.

3. When peppers and molasses are ready, put those and the remaining ingredients in a food processor. Puree until very smooth. Server with pita chips.