Muhammara (Red Bell Pepper and Nuts Dip)

1. 1

   Grill the red bell pepper, or cook it over an open flame, until the skin has turned black.

2. 2

   Once it's cool, peel off the burnt skin.

3. 3

   Lightly roast the walnuts in a frying pan.

4. 4

   If you don't like the smell of raw garlic, add the garlic into the frying pan, and roast a little.

5. 5

   Roughly cut the red bell pepper.

6. 6

   Take the seeds out from the pomegranates.

7. 7

   Put 3 tablespoons of pomegranates and 1 tablespoon water in a blender, then strain through a tea strainer to make pomegranate juice.

8. 8

   Put all the ingredients in a food processor, and pulse until smooth.

9. 9

   And it's done.

10. 10

    You can top with some chili pepper, cumin powder and olive oil to serve.

11. 11

    You can dip vegetables or bread (pita or other Arabian bread is even better) in this dip, like hummus.

12. 12

    It's also nice to top with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.