This Muhammara is the vibrant dip that gives hummus a run for its money.

Smoky, tangy, and irresistibly creamy, this Muhammara is the vibrant dip that gives hummus a run for its money. ✨ Perfect for scooping up with warm pita or as the star of your next mezze platter.

Ingredients
✅ Red Bell Peppers
✅ Garlic
✅ Extra Virgin Olive Oil
✅ Toasted Walnuts
✅ Breadcrumbs
✅ Cumin Powder
✅ Pomegranate Molasses
✅ Aleppo Pepper Flakes
✅ Salt to taste
✅ Lemon Juice
✅ Pomegranate Seeds (for garnish)
✅ Fresh Parsley & Mint (for garnish)

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And you thought hummus is the best. Did you even try? Take lots of red bell peppers and cut them nicely. Arrange them on a tray along with a whole bulb of garlic. Massage everything with olive oil and bake at 180° for about 30 to 45 minutes. Once done, transfer to a bowl and cover it with a cloth or plastic wrap to let it sweat. Now peel the bell peppers. In a food processor, add toasted walnuts, breadrumbs, cumin powder, pomegranate molasses, roasted garlic, Aleppo pepper flakes, roasted bell peppers, salt, olive oil, and lemon juice. Blend it all together, adding a little chilled water, one teaspoon at a time. If it feels too thick, let’s do a taste check. [Music] Spread the mixture onto a platter. Smooth it out and finish with pomegranate seeds, toasted walnuts, fresh parsley, mint, and a generous drizzle of pomegranate molasses. Your creamy, smoky and tangy muhama is ready to serve.