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

1. 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.

2. 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.

3. Transfer the muhammara to a bowl. Drizzle with oil. Top with the pomegranate seeds.

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