Muhammara (reddish in Arabic) is a Syrian roasted red pepper dip with walnuts, garlic, lemon, and pomegranate molasses. The most difficult part of this recipe is roasting the red bell peppers. Everything else is tossed in the food processor. I served the dip with pita bread, but it is also delicious with romaine hearts, other various vegetables, pita chips, or as a spread for sandwiches and meat dishes. It is also naturally vegan.
If you have it available, you can use 2 teaspoons to 1 tablespoon ground Aleppo pepper or paste (this dip actually originated in the city of Aleppo) in exchange for the smoked paprika and red pepper flakes. Season to taste according to your heat preferences.
I was able to find Pomegranate Molasses at Whole Foods. It is also be found in International markets featuring Middle Eastern food and on Amazon: Al Wadi Pomegranate Sauce, 14 Ounce and Cortas Pomegranate Molasses, 10-Ounce Bottles (Pack of 4).
Here is also a way to make your own pomegranate molasses.
Red bell peppers are abundant right now, but if you want to make this dip out of season you can use jarred roasted bell peppers (skip the roasting step).
Muhammara (Syrian Red Pepper and Walnut Dip)
Adapted from Coffee and Quinoa
~1 1/2 cups
2 red bell peppers
1 cup walnuts
1/4 cup plain bread crumbs
2 garlic cloves
1/2 lemon, juiced
1 tablespoon pomegranate molasses
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Slice each pepper in half lengthwise. Remove the top stem and seeds. Arrange the peppers in a single layer on the baking sheet, cut side down. Place the baking sheet on the top rack of the oven and turn on the broiler. Broil, checking often, until the skins are blackened and beginning to crack.
Transfer the charred bell peppers to a medium bowl and cover with plastic wrap or a large plate. Allow to cool until able to be handled.
Peel off the charred skins and place the bell peppers in a food processor. Add the walnuts, bread crumbs, garlic cloves, lemon juice, pomegranate molasses, paprika, cumin, and red pepper flakes. Process until smooth while slowly drizzling in the olive oil.
Serve with pita bread, lettuce, or vegetables.